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1
Preheat the oven to 375 degrees F.
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2
Mix the flour, baking powder, and salt in a large bowl and set aside.
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3
In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest.
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4
Put the bowl into the stand mixer and add the olive oil.
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5
Mix on high speed until a paste forms.
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6
Beat in the eggs, 1 at a time.
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7
Add 1/3 of the flour mixture and mix on low speed.
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8
Add some of the lemon juice and continue mixing.
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9
Repeat adding flour and lemon juice for each egg.
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10
Stir in the rosemary.
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11
Pour the batter into the muffin tins, filling about 3/4 full.
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12
Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes.
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13
Remove the tins from the oven and allow to cool.
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14
Arrange the muffins on a serving platter and garnish with candied pansies.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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17
Candied Pansies:
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18
Brush the petals with egg white, removing the excess and dredge them in sugar.
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19
Arrange the petals on a sheet tray and leave out overnight to crystallize.
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20
Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven.
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21
Turn the oven off and allow them to crisp, but not color.
