Ingredients
Scale
For the muffins:
- 1/2 cup boiling water
- 1/2 cup dried hibiscus flowers
- 1 tablespoon honey
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- Zest and juice from 1 lemon
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons honey
- Juice from 1/2 lemon
Instructions
For the muffins:
- Preheat the oven to 375.
- Bring 1/2 cup water to a boil. Remove from heat and add the honey and dried hibiscus flowers. Let steep 15 minutes.
- Cream the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating until well combined. Add in the vanilla.
- Whisk together the flour, salt, and baking powder. Add the lemon juice and zest to the milk. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
- Mix in the soaked hibiscus flowers, leaving any remaining water.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Bake at 375 degrees for about 30-35 minutes.
