Meyer Lemon Olive Oil Rosemary Muffins with Candied

Name: Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole-wheat pastry flour; 3 teaspoons baking powder; 2 pinches salt; 2 cups granulated sugar; 2 Meyer lemons, zested and juiced; 1/2 cup extra-virgin olive oil; 6 eggs; 4 tablespoons finely chopped fresh rosemary leaves; Candied Pansies, recipe follows; Special equipment: 2 (12-cup) muffin tins with paper liners; Pansy petals; 1 egg white, beaten; 1 cup sugar

Servings: persons

4 cups whole-wheat pastry flour
3 teaspoons baking powder
2 pinches salt
2 cups granulated sugar
2 Meyer lemons, zested and juiced
1/2 cup extra-virgin olive oil
6 eggs
4 tablespoons finely chopped fresh rosemary leaves
Candied Pansies, recipe follows
Special equipment: 2 (12-cup) muffin tins with paper liners
Pansy petals
1 egg white, beaten
1 cup sugar

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

1570

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups whole-wheat pastry flour, 3 teaspoons baking powder, 2 pinches salt, 2 cups granulated sugar, and more.

Yes, Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions