Fragrant muffins for a lunchtime treat.
Preheat oven to 200c. Bring butter, buttermilk and eggs to room temperature.
Line a muffin tin with 10 muffin cases.
In a stand mixer or using an electric whisk, beat together the butter and sugars until well mixed and light in colour. I always let it run for at least two minutes.
On a low speed, add the eggs, buttermilk and rose syrup.
Add flour, baking powder, nuts and cardamon drops. Mix on low speed until all combined.
Drop the mixture into the muffin tins. I use an ice cream scoop to keep them relatively uniform in size. Smooth any peaks off the tops and cook for 20 minutes or until a cocktail stick comes out almost clean.
When you remove from the oven, transfer to a cooling rack. Prick holes in the tops and, using a pastry brush, cover with hibiscus syrup. I do one layer, let it sink in and then do another.
Allow to cool and sprinkle with dried rose leaves before serving.
Store in an airtight container. Do not refrigerate.
Copyright Claire Thomas / SHE-EATS.com