Lemon Lavender Muffins
So, I like to bake. Maybe because it’s more precise than cooking, or because I just don’t cook well. I also have a crapload of oils and like using every part of everything, like -1 waste kitchen.... basically one step beyond zero waste. 🧐
I also take muffins or something for breakfast for the team on Saturday’s... starting at 4am ain’t easy for most, so as I’m baking anyway, I just make an extra batch.
And as I was looking forward to my work week reward of soap making and cleaning up, I figure I’d use lavender and lemon for this week’s muffin. Heck, I use them to clean and make laundry detergent, so why not eat them… they ARE edible!
Not half bad, but if you’re not accustomed to consuming lavender, I’ve added an adjustment to the recipe for yuh. #3 and #4 were not feeling this recipe, but #5 loved them. Go figure. Needless to say, I thoroughly enjoyed 1/3 of these muffins!
3/4 cup sugar
Lemon zest from 1 lemon (2 if you’re not that into lavender)
2 tsp lavender buds (or 1 if you’re a rookie at edible flowers)
Put the ingredients above in a food processor for 27 seconds (yeah, count 1 Mississippi, 2 Mississippi…)
1/2 cup room temp butter
1/2 cup honey
1/2 cup almond milk
1 tsp vanilla
1 + 1/2 cup APF
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 T. Almond milk
1 or 2 lemons, the juice and the zest, lavender, honey, APF, baking soda, baking powder, organic cane sugar, vanilla, butter, eggs, almond milk and salt
Put the sugar, lemon zest and lavender in the food processor for like 27 seconds to make a powdery like substance
Add the butter and eggs, the lemon juice, vanilla and honey. Then add the dry ingredients slowly, while still mixing.
Makes 12 decent sized muffins., with enough for you to lick the bowl.
Oh, almost forgot… bake at 350 for 23 minutes! How could I forget this??? Actually, I do it the night before and set the oven on delay bake (this is the best thing ever btw, so if you are in the market for ANY new appliance… make sure it has a delay setting :-)