Lemon Lavender Muffins

Prep Time

35

Minutes

Cook Time

35

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Ingredients

  • 3/4 cup sugar 2 teaspoons dried lavender buds
  • 1 lemon - juice and zest
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup powdered sugar
  • 1 tablespoon Almond Breeze Original Almondmilk or Vanilla Almondmilk

Directions

  1. 1

    Preheat oven to 350 degrees. 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.

  2. 2

    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.

  3. 3

    Pour the batter into a prepared muffin tin. Bake for 20 minutes or until golden and the tops spring back when you touch them.

  4. 4

    Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Vanilla Almondmilk Photo

Vanilla Almondmilk

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Notes

If you want to make this totally dairy-free, you can use your favorite butter substitute.

If you are sensitive to the flavor of lavender, use one teaspoon instead of two, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender.

Courtesy of: Pinch of Yum

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