Recipe by Annacia
Flavoring butter with a small bit of lavender is a subtle way to enhance these muffins. If the lavender were added to melted butter then cooled, its flavor would be stronger than this preparation. MAKE AHEAD: You'll have a small amount of lavender butter left over. The butter can be prepared a week or two in advance; refrigerate or freeze. Its lavender flavor will strengthen after a week. The muffins are best served the same day they are made.
- 8 tablespoons unsalted butter, at room temperature
- 1⁄4 teaspoon dried culinary lavender, may substitute 1/4 teaspoon lavender oil (or to taste)
- 1 teaspoon honey
- 1⁄2 cup agave nectar
- 1⁄2 cup plain soymilk
- 1⁄3 cup lavender butter, at room temperature (see above)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour, sifted
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
Directions See How It's Made
- LAVENDER BUTTER:.
- Combine the butter, dried lavender and honey in the bowl of a food processor. Process for 30 seconds. Reserve 1/3 cup; wrap the remaining butter in plastic wrap. (Or if you're making the butter in advance, transfer the whole amount to a piece of plastic wrap. Fold enough wrap over the butter so that you can use it to help mold the butter into a log; roll and twist the wrap on the ends to seal. Refrigerate or freeze.).
- Preheat the oven to 375 degrees.
- Lightly grease and flour 10 wells of a standard-size muffin pan, or line them with paper baking cups.
- Combine the agave nectar, soy milk, 1/3 cup of lavender butter, eggs and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on low speed to incorporate.
- Combine the flour, sugar, baking powder, baking soda and salt on a sheet of wax paper or parchment paper. With the motor running, add the flour mixture to the bowl in two additions, beating (on low speed) until well incorporated.
- The batter will be quite dense.
- Divide it among the prepared muffin wells, filling them two-thirds full.
- Bake for 17 minutes, or until the muffins are light golden in color.
- Serve warm or at room temperature.