Description
Deliciously soft and flavorful Hibiscus Muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup dried hibiscus flowers
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the dried hibiscus flowers with boiling water to rehydrate.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, and vanilla extract to the butter mixture, and mix well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the rehydrated hibiscus flowers.
- Fill the muffin cups about ¾ full with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a tropical twist, add chopped pineapple.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg