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Nothing will prepare you for the explosion of fruity flavor dancing on your taste buds. These muffins make a great accompaniment to breakfast, lunch or dinner. I prefer them as a snack and so do the kids!
Yield: approximately 30 mini muffins
4 tablespoons butter; melted
1 ¼ cup all-purpose flour
2 teaspoon baking powder
1/3 cup granulated sugar
¾ cups whole milk
½ teaspoon fine sea salt
1 teaspoon fresh basil chopped
1 teaspoon vanilla extract
1 teaspoon grapefruit zest
1 cup fresh blueberries
Saucier Willy’s Cranberry Zinger Simple Syrup
Saucier Willy’s Castaway Finishing Salt
Mini cupcake/muffin tins
Sub brown sugar for the white sugar.
Sub the butter for canna butter to reach your desired potency. A prepared cannabis concentrate, i.e., distillate, can be used to medicate this recipe instead of using canna butter.
Preheat the oven to 400°. Grease mini muffin tins with pan spray.
In a large bowl, whisk the eggs until blended. Add milk, melted butter, vanilla and (if using, add cannabis concentrate here); whisk thoroughly.
In another bowl, sift together flour, sugar, salt and baking powder.
Make a well in the middle of the dry ingredients, pour in the egg mixture and stir with a spoon until the flour is moistened but not smooth.
Fold in blueberries, grapefruit zest and basil.
Spoon the batter into the mini muffin pan and bake approx. 10 minutes. When they are lightly browned, and a toothpick comes out clean remove from oven. Let stand for 2-3 minutes, use a pastry brush to glaze the muffins with Saucier Willy’s Cranberry Zinger Simple Syrup and top with a sprinkle of Saucier Willy’s Castaway Finishing Salt and enjoy!