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