Title: Rose Muffins
Categories: Bread Herb
Yield: 18 Muffins

1	c	Milk
2	tb	Corn syrup
1	ts	Baking soda
1		Egg; beaten
2	c	Wheat bran
1/2	c	Flour
1	ts	Baking powder
2	tb	Rose Petal Jam; plus a little more for garnish
		Whipped cream or white frosting

Preheat oven to 400F. Heat the milk and corn syrup in a saucepan; do not boil. Stir in the baking soda. Allow to cool. Add the egg. With a light hand, mix in the wheat bran, flour, and baking powder. Add the Rose Petal Jam. Spoon into muffin tins that have been greased or sprayed with a cooking spray. Bake 10 to 15 minutes, or until a toothpick comes out clean. Cool on a rack. Top with whipped cream or a white frosting, and add a bit of Rose Petal Jam at the center of the frosting.

The Herb Companion December/January 1994/1995 posted by Tiffany Hall-Graham

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