The inspiration behind this was pretty basic. Flowers and honey. I started looking at the nasturtiums growing in my garden and trying to think of new ways to use them. Nasturtiums have a radish-like peppery flavor, and as I watch a bee dive in and out of flowers, I started thinking about how that might work with the sweetness of honey.
The rest, as they say, is history.
Preheat your oven to 400. Prepare a muffin pan. Melt 1/4 cup of butter.
Grab some fresh nasturtiums. If you don't have them in your garden, check in the produce department with the containers of herbs, or at farmers' markets and garden centers. Make sure to give them a quick rinse and shake, because one of the reasons they're so great in the garden is that they attract insects and keep them away from your other plants. They may have buggie little friends along for the ride, which is not great eating. Chop up the flowers, and feel free to use the leaves as well. They have the same great flavor.
In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt. Toss the chopped nasturtiums in with the flour mixture.
In a 2-cup measure or larger, combine 1 cup milk, 1 egg, 1/4 cup of honey, and the melted butter. Make sure to mix in the honey well, as it will tend to settle to the bottom.
Combine the wet with the dry and mix until just combined.
Fill the muffin cups 3/4s full, then bake for 15-18 minutes. When the muffins are golden and smell like heaven, let the cool a bit, then feel free to drizzle a little extra honey on top.
These muffins are sweet, but not too sweet, and the nasturtium adds just enough of a kick to keep things interesting. My kids couldn't get enough of them! I slathered mine with butter and sighed with happiness as I took each bite.
Good food just makes you feel good.
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