Ingredients
Scale
- 1 1/2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Dried hibiscus flowers
- 1 large Egg
- 1/4 cup Vegetable oil (or melted unsalted butter)
Instructions
- Step 1: Prepare the hibiscus tea concentrate. In a heatproof measuring cup, combine 1/4 cup dried hibiscus flowers with 1/2 cup boiling water. Let steep for 10-15 minutes until the liquid is deeply colored. Strain the liquid, pressing on the flowers to extract all liquid, and let it cool completely. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
Notes
- Store your cooled Hibiscus Muffins in an airtight container at room temperature for up to 3 days to keep them wonderfully moist; they also freeze beautifully for longer enjoyment.
- Revive their fresh-from-the-oven deliciousness by gently warming a muffin in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 5-7 minutes until just heated through.
- Enjoy these vibrant muffins as a standalone treat, or elevate them with a smear of cream cheese or a dollop of yogurt for a lovely breakfast or afternoon snack.
- A key to tender, perfectly risen muffins is making sure your hibiscus tea concentrate is completely cooled before mixing it into the batter; this prevents premature activation of the baking powder and ensures a delightful texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 85g)
- Calories: 305
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Protein: 26g