½ cup boiling water
½ cups dried Hibiscus flowers
1 TB honey
1/3 coconut oil
1 cup raw sugar
2 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
½ cup of milk of your choice
Zest and juice from one lemon
½ tsp salt
For the glaze:
1 cup powdered sugar
3 TB honey
Juice from ½ lemon
(mix and allow to sit while baking muffins)
Preheat oven to 350 degrees. Bring ½ water to a boil. Remove from heat and honey and dried Hibiscus flowers. Let steep for 15 minutes.
Cream the coconut oil and sugar until light and fluffy. Add eggs one at a time beating unit well mixed. Add the vanilla. Whisk together flour, salt and baking powder. Add the lemon juice and zest to milk. Add the flour and milk mixtures into the coconut oil and sugar mixture alternating between the two. Mix in the soaked hibiscus flowers, leaving any remaining water. Line a 12 cup standard muffin tin with cupcake liners and fill batter. Bake at 350 degrees for 30-35 minutes. Allow to cool and add glaze. Enjoy!
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