A few weeks ago the entire yard was filled with little white, blue, and purple violets. Since they’re edible I started to think of all the ways that I could use them in upcoming recipes, but ultimately kept it simple since I know not everyone is too keen on eating a handful of flowers! I decided on some sweet and citrusy orange zest and honey muffins with chia seeds for a nice crunch. I dipped them in a honey glaze and then topped each one off with a violet. They make for a simple and scrumptious treat perfect for a spring or Mother’s Day brunch!
Recipe adapted from Pinch of Yum
(makes 1 dozen)
1/4 cup orange zest (2 large oranges)
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup Greek yogurt (I used vanilla Greek yogurt)
1/3 cup fresh squeezed orange juice (use the 2 oranges needed for zest)
1/4 cup milk (I used vanilla almond milk)
1/4 cup chia seeds
3 Tbs unsweetened applesauce
2 Tbs honey
2 tsp vanilla extract
1 Tbs unsalted butter
1 cup powdered sugar
2 Tbs milk (almond milk works fine too)
1 Tbs honey
A pinch of salt
Preheat the oven to 375 degrees F and lightly grease a 12 cup muffin tin.
In a large bowl, mix orange zest and sugar with a fork, pressing the zest and sugar together until you have a bowl full of orange sugary crystals.
Add flour, baking soda, and salt and stir until combined. In a separate medium sized bowl, whisk together the eggs, Greek yogurt, orange juice, milk, chia seeds, applesauce, honey, and vanilla extract. Add to dry ingredients and stir until just combined.
Distribute batter evenly into prepared muffin tins. Bake for 10 to 12 minutes or until the tops start to turn a light golden brown and spring back when touched. Let muffins cool in the pan for a few minutes before removing and transferring to a cooling rack.
While waiting for them to bake and cool you can prepare your glaze.
In a small saucepan, melt butter over medium heat. Once melted, whisk in powdered sugar, milk, honey, and salt until smooth. Cook for 2-3 minutes or until mixture is bubbling. Remove from heat. Cover a large cookie sheet or serving dish with wax or parchment paper. Glaze muffins by dipping them upside down into the saucepan, completely coating the tops, and then place them on prepared sheet. Garnish with a violet, other edible flower, or a bit of extra orange zest. Serve right away or store in an airtight container at room temperature (without garnish) until ready to serve.