A Fragrance Garden: Rose Muffins

Make these fragrant muffins for a tasty treat.

December/January 1994
By Portia Meares 
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The recipes that follow are adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.

Makes about 18 muffins

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The rose petal jam that both flavors and decorates these muffins is made from the reddest, most fragrant rose petals in the garden.

  • 1 cup milk
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 1 egg, beaten
  • 2 cups wheat bran
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons rose petal jam, plus a little more for garnish
  • Whipped cream or white frosting

1. Preheat oven to 400°F.

2. Heat the milk and corn syrup in a saucepan; do not boil. Stir in the baking soda. Allow to cool. Add the egg. With a light hand, mix in the wheat bran, flour, and baking powder. Add the rose petal jam.

2. Spoon into muffin tins that have been greased or sprayed with a cooking spray.

3. Bake 10 to 15 minutes, or until a toothpick comes out clean. Cool on a rack.

4. Top with whipped cream or a white frosting, and add a bit of rose petal jam at the center of the frosting.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.

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