John Myers
Contents
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Ingredients
- 125 g Milk
- 1,5 tbsp Marigold powder / pharmacy or health food store
- 175 g Flour
- 1 tsp Baking powder
- 0,5 tsp Salt
- 3 tbsp Olive oil
- 5 tbsp Honey
- 1 Egg
- 1 tbsp Butter
- 1 packet Chocolate icing
- Marigold flowers
- 1 Egg Whites
- Sugar
Instructions
- Dip the marigold blossoms in the whipped egg white, then pull them through the sugar and let them dry
- Bring milk to the boil and stir in marigold powder.
- Mix the flour, baking powder and salt.
- Stir the oil into the milk mixture, then let the milk mixture cool down, then stir in the flour mixture with honey and egg in a tablespoon.
- Grease the muffin cases with the butter, then fill 2/3 with the batter.
- Bake at 175 C for approx. 20 minutes, cover with chocolate glaze and put the blossoms in the still liquid glaze, then allow to dry and consume
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 44.2gProtein: 7.3gFat: 1.2g
