APPLE LAVENDER MUFFINS
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...
Provided by CaliforniaJan
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 175.4, Fat 8.6, SaturatedFat 5.2, Cholesterol 39.4, Sodium 223.1, Carbohydrate 22.4, Fiber 0.7, Sugar 9.5, Protein 2.6
LEMON-LAVENDER MUFFINS
Make and share this Lemon-Lavender Muffins recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
VEGAN AGAVE CORNBREAD MUFFINS
This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.
Provided by smiithh
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 31 g, Fat 5.4 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 13.1 g
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- 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.
- 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.
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