Agave Lavender Muffins
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 118.32 ml unsalted butter, at room temperature
- 1.23 ml dried culinary lavender, may substitute 1/4 teaspoon lavender oil (or to taste)
- 4.92 ml honey
- 118.29 ml agave nectar
- 118.29 ml plain soymilk
- 78.78 ml lavender butter, at room temperature (see above)
- 2 large eggs
- 4.92 ml vanilla extract
- 473.18 ml flour, sifted
- 59.14 ml sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
directions
-
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.).
-
MUFFINS:
- 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.
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