Glazed Hibiscus Lime Mini Muffins

Pretty, springy and light, these little muffins would be a lovely addition to a special breakfast or brunch (think Valentine's Day, Easter or Mother's Day). They would also be wonderful for a springtime bridal or baby shower. The Wild Hibiscus Flowers in Syrup are sweet, delicious and definitely add a fun and different twist to any dish!

Glazed Hibiscus Lime Mini Muffins

by Susan Whempner

Adapted from Serious Eats Hibiscus Loaf Cake with CreamCheese Frosting

Makes approximately 60 mini muffins

For Mini Muffins:

3 Tablespoons syrup from jar of Wild Hibiscus Flowers in Syrup

1 Tablespoon fresh lime juice

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

6 Tablespoons softened butter (unsalted)

1/4 cup vegetable oil

1 cup sugar

3 large eggs, room temperature

3/4 cup whole milk, room temperature

2 teaspoons vanilla

6 Wild Hibiscus flowers from jar of Wild Hibiscus Flowers in Syrup

Preheat oven to 350°F. Spray mini muffin pan with baking spray and set aside.

Whisk together hibiscus syrup and lime juice in small bowl and set aside.

In medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed until creamy. Add oil and sugar and continue to beat on medium until light and fluffy. Add eggs, one at a time, and continue to beat until completely incorporated.

Decrease mixer speed to low and add flour mixture in thirds, alternately with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined. Add vanilla, chopped hibiscus flowers and hibiscus syrup/lime juice mixture. Beat once more on low until just combined.

Pour batter into prepared mini muffin pan. Bake for 12-15 minutes, rotating pan once halfway through, until cake tester inserted in center of a mini muffin comes out clean. Remove from oven and cool in pan for 5 minutes. Transfer muffins from pan to a cooling rack and cool completely. Drizzle with Hibiscus Lime Glaze (recipe follows).

Hibiscus Lime Glaze:

3 1/4 cups powdered sugar

6 Tablespoons fresh lime juice (about 4-5 limes)

2 Tablespoons Wild Hibiscus syrup

Sift powdered sugar into a medium bowl. Add lime juice and whisk until smooth. Stir in lime zest. Use glaze immediately.

For Garnish:

Freshly grated lime zest from about 3 limes

5 Wild Hibiscus flowers, finely minced (press between layers of paper towels first to remove excess syrup before mincing)

Top each glazed mini muffin with a sprinkling of lime zest and a pinch of minced hibiscus flowers.