Lemon-lavender muffins

by Ross Sveback on July 17, 2009

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1/2 cup sugar
1 1/2 tsp. dried lavender
1 1/2 tsp. grated, fresh lemon zest
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup buttermilk
1/3 cup vegetable oil
1 tsp. lemon extract (I use Watkins)
1 egg
Coarse sanding sugar (for tops)

Directions :
Preheat oven to 400°F and spray muffin tins with nonstick cooking spray or line with paper cups. Combine sugar, lavender and lemon zest in a bowl, set aside. Combine flour, baking powder, baking soda and salt in a large bowl. Stir together buttermilk, oil, lemon extract and egg in a bowl, whisking to incorporate; add to dry ingredients, stirring just until combined. Add sugar-lavender-lemon mixture and stir to combine. Spoon batter into prepared muffin tins and sprinkle the tops with coarse sanding sugar. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

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