Lemon Lavender Muffins
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.
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.
Pour the batter into a prepared muffin tin. Bake for 20 minutes or until golden and the tops spring back when you touch them.
Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.
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
- 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