HIBISCUS AND WALNUT CUPCAKES

INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup milk
• 2 eggs
• ½ cup honey or sugar
• ¼ cup cranberries
• ½ cup hibiscus flower purée
• ¼ cup olive oil or 1 stick of butter
• ¼ cup walnuts
• Vanilla to taste

INSTRUCTIONS:

1. Boil the hibiscus flowers in 1 cup of water, let cool, then blend.
2. Cream the eggs with the sugar until the mixture becomes pale, then add the remaining ingredients.
3. Pour into small greased molds and bake at 350°F (175°C) for 30 minutes.