Wild Violet Muffins with Wild Violet Sugar #MuffinMonday

Tender light muffins sweetened with wild violet syrup and sprinkled with wild violet sugar. Edible flowers baked into a Spring floral treat.

I'm reposting this recipe because the violets have appeared in the yard. Enjoy!

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About the only thing worth foraging in my yard these days are violets.

The garlic has woken up from it's deep winter slumber though it's nowhere near harvesting. The chives and raspberry canes are just beginning to stir. Some red leaf lettuce and celery from the compost miraculously survived the winter and is peeping up from a raised bed--though I suspect bunnies might nibble it off.

My spouse took this bug's view of a violet in our front yard yesterday.

I'm pretty much over playing with the Strategic Winter Squash Reserve, and I'm sick of eating down the put up vegetables in the freezer and pantry before we move. I want to forage with something fresh.

Wild violets it is.

Pin for later!

Did you ever wish you could take a Potions class?  Try making wild violet syrup--or jelly--instead.  The results are totally neat and taste much better than any Polyjuice potion.

Or so I'm led to believe, having only tasted Wild Violet Syrup and Wild Violet Jelly and Wild Violet Sugar but not any Polyjuice Potion.

When you add acidic lemon juice to an infusion of wild violet flowers, the resulting color change is dramatic.  Make sure you call everyone in the house into the kitchen so they don't miss it.  Here is a recipe for Wild Violet Syrup.

And if wild violets are as abundant near you as they are near me, use some to make Wild Violet Sugar--this stuff is gorgeous, naturally purple and such fun to play with.  I got my recipe for Wild Violet Sugar here.


After you've had your fun playing with potions--what next?  We are not huge syrup fans, though maple is great, thanks--so I played around with the basic muffin recipe from Muffins: A Cookbook  swapping yogurt for milk, wild violet syrup and wild violet sugar for the sugar (and reducing that too), and boosting the fiber with some whole wheat flour. I dunked those little treats into butter and more wild violet sugar to finish them off--and then my kids finished them off.


The next thing I'll play with is some Wild Violet Granola! Then Wild Violet Butter!

Pretty tasty for a Potions class.

For other recipes using wild violets, please see my Wild Violet Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the front yard, the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Wild Violet Muffins with Wild Violet Sugar
By Kirsten Madaus

Tender light muffins sweetened with wild violet syrup and sprinkled with wild violet sugar. Edible flowers baked into a Spring floral treat.

Prep time: 00:05
Cook time: 00:12
Total time: 00:22

Yield: makes 2 dozen mini muffins

Ingredients:
⅔ cup vanilla yogurt
1 egg
¼ cup (2 ounces) wild violet syrup (wild violet syrup recipe here)
1 teaspoon vanilla
¼ cup (2 ounces) vegetable oil
1 Tablespoon wild violet sugar (wild violet sugar recipe), plus more to dust on the top (listed below)
½ cup (2 ounces by weight) whole wheat flour
1 cup (4 ¼ ounces by weight) unbleached all purpose flour
2 teaspoons baking powder
½ teaspoon salt (I used kosher)
1 to 2 Tablespoons unsalted butter, melted
more wild violet sugar (but you won't need more than ¼ cup)

Instructions:

Preheat the oven to 400 degrees Fahrenheit.

Spray a mini muffin pan with oil spray or line with paper if you prefer.

In a large bowl combine the yogurt, egg, wild violet syrup, vanilla, and vegetable oil with a whisk until thoroughly mixed.

Dump the dry ingredients (wild violet sugar, flours, baking powder and salt) on top, then stir until just combined.

Scoop about 1½ Tablespoons of batter into each well in the prepared pan. [If using a regular sized muffin pan scoop about 3 Tablespoons each and you'll get about 8-9 muffins.]

Bake mini muffins for 12 minutes [regular size for 15 minutes] and let cool in pan for 5 minutes before removing to a rack.

Dunk muffin tops in melted butter then into wild violet sugar, or sprinkle the tops with the wild violet sugar, your choice.

It's Muffin Monday time! #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

While the cool mornings mean happy baking for our family breakfasts, the burgeoning green makes me think of spending outside amongst the flowers so I decided to update this post to add to the baked goods on display.

• Celebratory Gluten-Free Strawberry Muffins from Culinary Adventures with Camilla
• Chocolate Coconut Banana Muffins from A Day in the Life on the Farm
• Chocolate Mocha Muffins from Making Miracles
• Coffee Cake Muffins from Zesty South Indian Kitchen
• Cornbread Muffins from Passion Kneaded
• Sweet Potato Sprouted Spelt Muffins from Food Lust People Love
• Toffee Mocha Muffins from Karen's Kitchen Stories
• Tomato Basil Muffins from Palatable Pastime 
• Wild Violet Muffins from Farm Fresh Feasts