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.
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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