Muffins
125g corn oil
- 200ml semi-skimmed milk
- Few drops vanilla extract
- 300g self-raising flour
- 3⁄4 tsp baking powder
- 100g caster sugar
- 25g dried culinary rose petals (reserve a table spoon full)
- 2 tsp rose cordial/essence
- 40g whole natural pistachios, roughly chopped
- 12 mini cases or homemade folded paper
- Icing
- 225 g (8 oz) sifted icing sugar
- 2–3tbsp warm water
- 1 tsp rose cordial
- 1 small drip of cochineal food colouring
- Method
- 1 Heat the oven to 165°C/gas mark 4 (fan oven). Line a 12-hole muffin tin with paper muffin cases.
- 2 Whisk the eggs with the corn oil, milk, vanilla extract and rose cordial until thoroughly combined.
- 3 Sift the flour and baking powder into a bowl, add the caster sugar and mix well. Make a well in the dry ingredients and pour in the egg mixture.
- 4 Mix the batter briefly, but don’t over mix it as it’s meant to be lumpy.
- 5 Add the rose petals (reserving a handful) and mix briefly.
- 6 Divide the mixture between the muffin cases. Sprinkle the reserved pistachios over the top.
- 7 Bake for 25-30 mins until risen, golden and springy to the touch.
- 8 when the muffins are completely cooled mix the icing sugar, rose cordial and warm water together and spoon on top of the muffins. Sprinkle the remainder of the rose petals.
