Lavender and lemon go together so beautifully, why not make them into a muffin? These muffins are light, fragrant, and simply divine, perfect for any afternoon tea or a morning on the go!
Ingredients
- 3/4 cup of sugar
- 2 teaspoons of dried lavender buds
- 1 lemon
- 1/2 cup of softened butter
- 2 eggs
- 1/2 cup of honey
- 1/2 cup of non-dairy milk
- 1 teaspoon of vanilla
- 1 1/2 cups of flour
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
Recipe
- In a food processor or high-speed blender, mix the sugar, lavender, and the zest of the lemon. This way everything gets evenly combined and you don’t get big chunks of anything running through the muffins
- Take out 1/4 cup of the sugar mixture and leave it to the side.
- Use the remaining sugar mixture and cream it with butter with an electric hand mixer until it’s lightened in color. Crack in the eggs and continue to beat.
- Put the honey, non-dairy milk, juice from the lemon, and vanilla extract into the bowl and mix.
- Using a wooden spoon or rubber spatula, mix in the flour, salt, baking soda, and baking powder into the wet ingredients.
- Pour batter into a muffin tin evenly, and bake at 350 F for 20 minutes or until golden brown.
- Cool, and enjoy!
