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Date and Marigold Muffins    Veg  CD  CBF  40mins

Makes 12 Small Muffins     Cold Vegetarian Edible Flowers Blossoms Fruit Cakes Baked Fayre

180ml/6fl.oz. milk
2 tbsp Vegetable Oil
1 Egg, lightly beaten
225g/8oz Self Raising Flour
150g/+5oz Sugar
teasp Salt
50g/2oz coarsely chopped Dates
2 tbsp Marigold Petals, (Blossom) chopped


1. Preheat the oven to 200C, 400F Gas Mark 6 and lightly grease a 12 hole muffin tin.

2. Place the milk, oil and egg in a small mixing bowl and whisk to thorough blend. Set aside.

3. Place the flour, sugar and salt in a large mixing bowl, stir to combine then add the chopped dates and marigold petals and mix to distribute evenly throughout the mixture.

4. Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.

5. Divide the mixture between the greased muffin cups sprinkle with the white sugar and bake for 15-20 minutes, or until a wooden pick inserted in centre comes out clean.

Remove muffins from tin and cool on a wire rack.

More Edible Flower recipes

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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