Not Just Your Ordinary Muffin

Here's another recipe from the T&M kitchen.

MARIGOLD MUFFINS
Yields 12 muffins

• 3/4 CUP MILK
• 1 1/2 TBS. CRUSHED DRIED MARIGOLD PETALS
• 2 CUPS SIFTED FLOWER
• 1 TBS. BAKING POWDER
• 1/2 TSP SALT
• 3 TBS. VEGETABLE OIL
• 4 TBS. HONEY
• 1 EGG

Heat milk to boiling, then add Marigold petals. In a separate bowl sift flour, baking powder and salt. Add oil to milk; stir and let cool, then add honey and egg. Combine this wet mixture with the dry mixture. Fill greased muffin tins (or line them with those handy paper muffin cups) at least 2/3 rds full. Bake in a 400F oven about 20 minutes.

These would go well with a bit of fruit preserves and a cup of tea!