Swedish Saffron Muffins

Swedish Saffron Muffins

Swedish Saffron Muffins


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.

Serves: 12


a pinch of saffron threads
250ml of buttermilk (or you can use 250ml milk with 1 teaspoon of lemon juice, let stand for 15 mins then and stir)
2 egg whites
100g butter
3tbsp caster sugar
250g plain flour
2 tsp baking powder
3 tbsp chopped raisins (golden raisins look lovely if you can find them)
2tbsp almonds (I like to use the skin on version)
extra saffron threads for sprinkling


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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