Lemon-Lavender Muffins

Recipe by AZPARZYCH
READY IN: 45mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 400°F.
  • Grease bottoms of 12 muffin cups or line with baking cups.
  • Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
  • Sift through strainer into medium bowl to remove any large pieces of lavender.
  • Whisk in flour, baking powder, baking soda and salt until well-blended.
  • In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
  • In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
  • Make well in center of flour mixture; pour in egg mixture.
  • Stir just until blended. Divide evenly among muffin cups.
  • Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes. Remove from pan.
  • In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
  • Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
  • Serve warm or at room temperature.
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