Beautiful, delicious and deceptively simple. What more could you want in a muffin? This particular muffin gave me great joy as well, because my daughter made it. My floral obsession is rubbing off.
1/2 cup butter, softened
1/2 cup sugar
1 cup milk
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup lilac blossoms and buds
crab apple blossoms to garnish
Preaheat oven to 400 degrees. Rinse lilac blossoms and make sure to remove all green parts of the flower as well as any bits of stems or leaves that fell in. Blend butter, sugar, egg and milk. In a separate bowl, mix flour, baking powder and salt. Stir dry ingredients into the butter mixture. Fold in lilac blossoms.
Fill greased or lined muffin cups 2/3 full. Bake for approximately 30 minutes.
After the muffins are cool, ice with your preferred icing and garnish with crabapple blossoms just before serving. Crabapple blossoms are perfectly edible. They do not, however, last very long. Collect them shortly before you need them and if needed, you can float them in water if they have to wait very long. They are stunningly beautiful when first placed on the muffin, but after an hour, they look pretty wilted.
You could candy them to make them last longer which I’m sure would be stunningly beautiful and delicious as well. But also way too much work for me.
I love them just the way they are.