- 6 tablespoon unsalted butter
- 1/2 cup sugar
- 3/4 cup oat bran
- 1/4 cup millet flour
- 1/2 cup whole wheat flour
- 2 tablespoon sweet rice flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 3/4 Greek yogurt
- Zest of 1 small lemon
- 1 cup cooked and strained rose hips
Muffins are a delightful breakfast treat, but the familiar flavors can get old fast. If you like a splash of color in your morning meal as well as a healthy dose of vitamin C, try baking rose hips into your muffins for a fun taste experiment. Here’s a rose hip muffin recipe that perfectly balances the sweet taste of muffin with the tart bite of rose hips.
Rose Hip Muffins Instructions
1. Preheat your oven to 375 degrees.
2. Cream together butter and sugar for about three minutes while you mix together the flours, salt, baking soda, and baking powder in a separate bowl.
3. Add the whole egg and yolk to the creamed butter, and stir until combined.
4. Then, add the yogurt and lemon zest, and stir.
5. Slowly fold the dry ingredients into the wet; when everything is combined, add the rose hips and stir, then pour the batter into greased muffin cups.
6. Bake the muffins for about 10 minutes, or until a knife comes out clean.
