This recipe will not leave anyone indifferent..
Author: Chelsea Green:
Servings: 12 muffins
Calories: 197 kcal
Ingredients:
1/2 cup butter, softened (or coconut oil, for dairy-free)
3/4 cup sugar
6 tbsp (სუფრის კოვზი) milk of choice (skim, 2%, whole or almond)
zest of 2 lemons
2 tbsp (სუფრის კოვზი) lemon juice
1 tsp (ჩაის კოვზი) vanilla (ალბათ იგულისხმება ვანილის შაქარი)
2 eggs
1 3/4 cup gluten-free all purpose flour (or regular flour)
1/2 tsp (ჩაის კოვზი) baking soda
1/2 tsp (ჩაის კოვზი) salt
2 tsp (ჩაის კოვზი) dried lavender
Lemon Glaze (optional)
3/4 cup powdered sugar
2-3 tsp lemon juice
2 tsp milk
Instructions
Lemon Lavender Muffins
To begin, preheat your oven to 220℃ and spray a muffin tin with non-stick spray (or line with cupcake liners).
To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. Add your milk, lemon zest, lemon juice, vanilla and eggs and blend together till just combined.
To the same bowl, add your flour, baking soda, salt and lavender. Mix together till you have a smooth, thick muffin batter.
Fill each muffin cavity about 2/3 way full with batter.
Bake at 220℃ for 5 minutes. Lower your oven to 175℃, and bake for another 12-15 minutes (or till the tops are springy and a toothpick inserted comes out clean).
Let them cool prior to topping them with glaze.
Lemon Glaze (optional)
To a small mixing bowl, add your powdered sugar, 2 teaspoons of lemon juice and milk. Whisk them together till you have a smooth glaze, adding another teaspoon of lemon juice if necessary.
Drizzle across the tops of your cooled muffins. Devour!
Recipe Notes
Stored in an airtight container in the fridge these muffins taste best within a week. Alternatively, you can store them on the counter for 1-2 days.