Meyer Lemon Olive Oil Rosemary Muffins With Candied Pansies
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
39
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Whole Wheat Pastry Flour3 tsps
Baking Powder2 pinches
Salt2 cups
Granulated Sugar1 cup
Extra-Virgin Olive Oil6
Eggs1 cup
SugarDirections:
1
Special equipment: 2 (12-cup) muffin tins with paper liners Preheat the oven to 375 degrees F
2
Mix the flour, baking powder, and salt in a large bowl and set aside
3
In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest
4
Put the bowl into the stand mixer and add the olive oil
5
Mix on high speed until a paste forms
6
Beat in the eggs, 1 at a time
7
Add 1/3 of the flour mixture and mix on low speed
8
Add some of the lemon juice and continue mixing
9
Repeat adding flour and lemon juice for each egg
10
Stir in the rosemary
11
Pour the batter into the muffin tins, filling about 3/4 full
12
Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes
13
Remove the tins from the oven and allow to cool
14
Arrange the muffins on a serving platter and garnish with candied pansies
15
Brush the petals with egg white, removing the excess and dredge them in sugar
16
Arrange the petals on a sheet tray and leave out overnight to crystallize
17
Alternately, heat the oven to 200 degrees F
18
Arrange the petals on a sheet tray and put it into the oven
19
Turn the oven off and allow them to crisp, but not color