Lemon Lavender Muffins

I hosted my church lady friends for a retreat recently and I pulled together a menu that was a departure from the tradition breakfast casserole.  I enlisted the help of my friend Pam and we created a “spa-inspired” menu that not only delighted the senses — bright colors in the fruit and vegetables, and the scent of lavender, citrus, mint and rosemary, but their taste buds, too.

Lavender is believed to have antiseptic and anti-inflammatory properties, which can help to heal minor burns and bug bites. Research suggests that it may be useful for treating anxiety, insomnia, depression, and restlessness.  I enjoy diffusing lavender while I am getting ready for work in the morning especially if I anticipate a busy day ahead.

Phoebe in an English Lavender Field

I found this recipe for Lemon Lavender muffins from A Pinch of Yum. I didn’t make the time to prepare these in advance to try them first, so I was a little nervous to experiment on a new recipe (Mother always said, “never serve your guests a recipe you haven’t tasted yourself first.”)  Hoorah, they were a success!  You could definitely smell and taste the blend of lemon and lavender.  They weren’t a fluffy muffin, more like tea bread consistency.  I think next time I might make them in a loaf pan rather than a muffin tin to see how they turn out.

I purchased organic lavender buds from Amazon.  You zest and juice a whole lemon then make a lemon-lavender infused sugar for the batter and to sprinkle on the tops of the muffins after they are iced.

A Pinch of Yum – Lemon Lavender Muffins:

  • 3/4 cup sugar
  • 2 teaspoons dried lavender buds
  • 1 lemon – juice and zest 
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup Almond Milk (I used almond vanilla)
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon (more or less) Almond Milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
  3. Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
  4. Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
  5. Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.

Note from Mrs. Twist:  This batter is super thin and chunky from the butter.  This worried me because I am used to a batter consistency that is thicker.  But, it didn’t seem to affect the outcome so push forward.

These muffins would be lovely wrapped up in cellphane with a sprig of lavender and a ribbon to give as a gift or lovely gesture.

I’ll share the other recipes in a follow up post — Fruit gazpacho with pureed cantalope, peaches and mango, and an egg-spinach bake in sweet bell pepper cups.

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