Rosehip Muffins

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  •     Makes 12 
  • 250 g   self-raising flour  
  • 1   tsp baking powder  
  • 50 g   butter, at room temperature  
  • 100 g   caster sugar  
  • 175 g   Rosa Rugosa rosehips, de-seeded and chopped into quarters  
  •     Juice of 1 lemon 
  •     Grated zest of 1 unwaxed orange or lemon 
  • 2   eggs  
  • 150 ml   milk  


0 Minuten
ganz einfach
Preheat the oven to 200°C/gas mark 6; muffins like a hot oven from the start. Pop your paper muffin cases into a 12-hole muffin tray
Sift together the flour and baking powder; this makes the muffins airier. Then rub in the butter. Add the sugar, stir in the rosehips, lemon juice and orange or lemon zest. Mix gently with your hands, trying not to squish the hips
In a separate bowl, beat the eggs and milk together, and then quickly add to the flour mix. Stir together quickly with a fork – you’re not aiming for a particularly smooth batter but you do need to work fast. Dollop the mixture into the paper cases and bake for about 20–25 minutes. Leave to cool slightly before serving with a nice cup of tea
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