Silver Spoon

Lemon & Lavender Muffins

Lemon & Lavender Muffins

Recipe Submitted By: bakingmad

This Lemon & Lavendar Muffin Recipe provides the perfect baking inspiration.  This recipe recommends not only the best ingredients to use to achieve the best baking results and step by step method and tips on how to make Lemon & Lavender Muffins.

Preparation Time 20 minutes
Baking Time 20 minutes
Portions 9 Muffins
Skill Level Easy
Average Rating 0 stars
 

Lemon & Lavender Muffins Ingredients

200 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
200 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
100 grams Self Raising Wholemeal Flour (Allinson) Self Raising Wholemeal Flour (Allinson)
150 ml Natural Yoghurt
90 ml Milk Skimmed
1 Happy Eggs large Happy Eggs
100 grams Butter
125 grams Billington's Golden Icing Sugar For The Icing
1 juice of 1 lemon for the icing
5 heads of fresh lavender
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This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Self Raising White Flour (Allinson Nature Friendly)
  • Self Raising Wholemeal Flour (Allinson)
  • Happy Eggs

How to make Lemon & Lavender Muffins

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  1. Preheat the oven to 190°C/fan 170°C/gas 5. Line 9 holes of a muffin tin with paper muffin cases. method tip
  2. Snip the flowers from the lavender and put into a food processor with the sugar. Whiz together to combine. method tip
  3. Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.
  4. Mix the natural yoghurt, milk, egg, lemon zest and juice together in a jug with a fork to combine. Soften the butter in the microwave on High (900w) for 30 seconds.
  5. Add all the wet ingredients to the dry and gently stir together until just combined.
  6. Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes. method tip
  7. Sieve the unrefined icing sugar into a bowl and add just enough lemon juice to make a smooth consistency. Spoon a generous amount on to the top of each muffin, so that it drizzles down the sides. Finish with a head of lavender.
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