Wild Violet Muffins with Wild Violet Sugar
Light tender muffins sweetened with wild violet syrup and sprinkled with wild violet sugar for a Spring floral treat
About the only thing worth foraging in my yard these days are violets.
The garlic has woken up from it's deep winter slumber though it's no where near harvesting. The shallots, chard, peas and spinach planted recently haven't poked their heads up through the new layer of leaf mulch, and there's barely enough dandelion greens and chickweed for a composting guinea pig's Spring
|My spouse took this bug's view of a violet in our front yard yesterday.|
Wild violets it is.
Did you ever wish you could take a Potions class? Try making wild violet syrup--or jelly--instead. The results are totally neat and taste much better than any Polyjuice potion.
Or so I'm led to believe, having only tasted Wild Violet Syrup and Wild Violet Jelly and Wild Violet Sugar but not any Polyjuice Potion.When you add acidic lemon juice to an infusion of wild violet flowers, the resulting color change is dramatic. Make sure you call everyone in the house into the kitchen so they don't miss it. Here is a recipe for Wild Violet Syrup.
And if wild violets are as abundant near you as they are near me, use some to make Wild Violet Sugar--this stuff is gorgeous, naturally purple and such fun to play with. I got my recipe for Wild Violet Sugar here.
After you've had your fun playing with potions--what next? We are not huge syrup fans, though maple is great, thanks--so I played around with the basic muffin recipe from Muffins: A Cookbook (Amazon affiliate link) swapping yogurt for milk, wild violet syrup and wild violet sugar for the sugar (and reducing that too), and boosting the fiber with some whole wheat flour. I dunked those little treats into butter and more wild violet sugar to finish them off--and then my kids finished them off.
Pretty tasty for a Potions class.
Wild Violet Muffins with Wild Violet Sugar (makes 24 mini muffins)
⅔ cup vanilla yogurt (or honey salted caramel yogurt--I'm loving that)
¼ cup (2 ounces) wild violet syrup (recipe here)
1 teaspoon vanilla
¼ cup (2 ounces) vegetable oil
1 Tablespoon wild violet sugar (recipe here)
½ cup (2 ounces by weight) whole wheat flour
1 cup (4 ¼ ounces by weight) unbleached all purpose flour
2 teaspoons baking powder
½ teaspoon salt (I used kosher)
1 to 2 Tablespoons butter, melted
more wild violet sugar (but not more than ¼ cup)
Preheat the oven to 400 degrees Fahrenheit. Spray a mini muffin pan with oil spray or line with paper if you prefer. In a large bowl combine the yogurt, egg, wild violet syrup, vanilla, and vegetable oil with a whisk until thoroughly mixed. Dump the dry ingredients (wild violet sugar, flours, baking powder and salt) on top, then stir until just combined. Scoop about 1½ Tablespoons of batter into each well in the prepared pan. [If using a regular sized muffin pan scoop about 3 Tablespoons each and you'll get about 8-9 muffins.]
Bake mini muffins for 12 minutes [regular size for 15 minutes] and let cool in pan for 5 minutes before removing to a rack. Dunk muffin tops in melted butter then into wild violet sugar, or sprinkle the tops with the wild violet sugar, your choice.
|Behind the scenes--too bright (yay Spring!) so I turned my reflector into a diffuser)|