Lemon Lavender Muffins

Prep Time

35

Minutes

Cook Time

35

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Nutrition Information

No nutritional info available at this time


Ingredients

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:

Almond Breeze™ Original Almondmilk Photo

Almond Breeze™ Original Almondmilk

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Almond Breeze™ Vanilla Almondmilk Photo

Almond Breeze™ 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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