They call Portland The City of Roses for good reason. Roses grow here really well and are currently in full bloom all over. Last week, I went a little rose crazy, fashioning some serious bouquets while sipping Rose Peony Tea (from one of my favorite tea shop, Townsend's). Then when I saw Anabel's muffin post, I remembered a rose recipe I've been meaning to try forever. It took me a few days to get all the provisions together, but I finally made these rose berry muffins yesterday. In the spirit of the Rose Festival and lovely treats, I bid you to try these beauties! And perhaps whilst you bake, you can listen to this and this?
I altered the recipe in a few ways, most notably being the addition of 2 Tablespoons of rosewater. Do this! Also, the instructions called for the muffins to be baked at 400 degrees F for 25-40 minutes; I put them in for the minimum time and still felt they were just a touch overdone. For the muffins awaiting in the freezer (BEST IDEA EVER, A-BEL!), I think I shall bake them at 375 degrees F for 20-25 minutes.
Lastly, as dried rose petals are not the most common grocery item, I thought I'd include that I found my supply at a great little Mexican produce market near my house. They carry all kinds of spices--including rose petals (and hibiscus tea!)--for just a dollar a pop!
Recipe adapted from 101 Cookbooks.