Pelargoniums: An Herb Society of America Guide

Recipes

Strawberry Geranium Muffins

½ cup tender strawberry geranium leaves
Grated peel of 1 orange
¼ cup warm water
1 package active dry yeast
½ cup boiling water
¼ cup sugar
3 tablespoons butter
1½ teaspoon salt
½ cup evaporated milk
2 eggs, beaten
3½ cups sifted all-purpose flour
18 sugar cubes
Melted butter

Chop fine the strawberry geranium leaves with the grated orange peel; set aside. Soften yeast in warm water a few minutes, then stir until dissolved. Pour boiling water over sugar, butter, and salt; allow to cool until just warm. Add milk, yeast, eggs and about half of the flour. Beat very well. Beat in remaining flour. Cover and let rise until doubled, about 1½ hours. Beat well and fill 18 greased 2¾'' muffin cups two-thirds full. Make a dent in the top of each muffin. Roll the sugar cubes in the strawberry geranium-orange peel mixture and place in the muffin dents. Brush melted butter over the tops. Let rise until doubled, about 1 hour. Bake in a preheated 375°F oven for about 25 minutes.

Recipe © Arthur O. Tucker, excerpted from Scented-Leaf Geraniums: Introduction and Recipes. Dover, Delaware. Dept. of Agriculture and Natural Resources, Delaware State University.

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