INSTRUCTION
Preheat the oven to 200’C / 400’F / Gas Mark 6. Increase the quantity of ingredients according to the number of guests invited, working in double quantities to make 24 muffins each time. Grease the appropriate number of muffins tins or line with paper muffin case.
Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.
Lightly beat the eggs in a large jug or bowl, then beat in the milk, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.
Spoon the mixture into the prepared muffin tin or tins. Bake in the prepared oven for about 20 minutes, until well risen, golden brown and firm to the touch.
Leave the muffins in the tin or tins for about 5 minutes, then transfer to a wire rack and leave to cool. Store the muffins in the freezer until required.
On the day of serving, if using fresh flowers, rinse and leave to dry on kitchen paper. For the icing, sift the icing sugar into a bowl. Add the water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Spoon the icing on top of each muffin then top with a rose petal, rose bud or sugar rose.
INGREDIENTS
- Oil or melted butter, for greasing (if using)
- 280 g / 10 oz Plain flour
- 1 tbsp Baking powder
- 1/8 tsp Salt
- 115 g / 4 oz Caster sugar
- 2 Eggs
- 250 ml / 9 oz Milk
- 6 tbsp Sunflower oil OR 85 g / 3 oz butter, melted and cooled
- 1 tsp Vanilla extract
- 12 ready-made sugar roses OR fresh rose petals or buds, to decorate
ICING
- 175 g / 6 oz Icing sugar
- 3-4 tsp Hot water
Making & Baking 