Saffron is the star ingredient in these Swedish muffins which have a lovely yellow colour . They have an almost savoury taste that’s punctuated by the sweetness of the raisins. When I haven’t had any raisins in the house I’ve also used dates which are equally delicious but not traditional. These are great for breakfast or with tea in the afternoon as a substantial snack.
- a pinch of saffron threads
- 250ml of buttermilk (or you can use 250ml milk with 1 teaspoon of lemon juice, let stand for 15 mins then and stir)
- 2 egg whites
- 100g butter
- 3tbsp caster sugar
- 250g plain flour
- 2 tsp baking powder
- 3 tbsp chopped raisins (golden raisins look lovely if you can find them)
- 2tbsp almonds (I like to use the skin on version)
- extra saffron threads for sprinkling
- Preheat the oven to 200degrees and grease a 12-muffin tin.
- Melt the butter in the microwave or in a pan on the stove.
- Grind the saffron threads in a mortar and pestal, then mix with the buttermilk, egg whites and melted butter in a medium sized bowl. I use a bit of the butter milk to wash out the mortar and pestal to make sure I get all the flavour from the saffron into the batter.
- In a large bowl mix together all the rest of the dry ingredients with a pinch of salt and pour the buttermilk mixture into it.
- Stir gently, don’t over mix. Just until all the ingredients are combined.
- Fill the muffin holes to ¾ full and sprinkle a few extra saffron threads on the top.
- Bake for 20 minutes until muffins are a beautiful yellowy golden colour and the smell of baking and saffron has filled the house. A skewer inserted into the muffins should come out clean.
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