Recipe by CaliforniaJan
From my local paper they say, "The resinous floral flavor of lavender is lightened by sweet apples in these muffins. Fresh or dry lavender flowers can be used interchangeably since their flavor and volume are nearly the same. Look for dried lavender in the bulk herb section of your grocer or natural foods store." Sounds too good to pass up...
Top Review by Charlotte J
This is my first time using lavender in baking. I love the taste of the lavender in this muffin, I think they would go well with a cup of herb tea. They are so easy to make. I should have used my smaller muffin tin as there was only enough batter for eleven. I wish I had fresh lavender outside to use in my photo. Made during * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 tablespoon lavender flowers
- 1⁄2 cup butter, melted and cooled
- 1 large egg, beaten
- 1 cup apple, peeled and diced, divided use
Directions See How It's Made
- Preheat oven to 375 degrees.
- Coat 12 muffin tins with cooking spray or line with muffin cups.
- In large bowl, sift together flour; sugar; baking powder and salt. Make a well in center.
- In separate bowl, whisk together milk, lavender; butter and egg. Add milk mixture to flour mixture and stir by hand just until batter is evenly moistened. Fold in 1/2 cup of the apples.
- Fill prepared muffin tins about three-quarters full. Gently tap filled tins to release any air bubbles.
- Sprinkle remaining diced apple over muffins. Bake until skewer inserted into center of a muffin comes our clean, 25 to 30 minutes. Cool muffins in pan about 10 minutes, then transfer to cooling rack.