A Fragrance Garden: Rose Muffins
Make these fragrant muffins for a tasty treat.
By Portia Meares
December/January 1994
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.