Lemon & Lavender Muffins
About the bake
These delicate flavoured muffins, with hints of lavender and lemon are delightful at an afternoon tea or picnic in the great outdoors. Be careful with the lavender, it can be quite an overpowering flavour so make sure you don't add too much.
Method
Step 1
Preheat the oven to 190°C (170°C fan, gas mark 5). Line 9 holes of a muffin tin with paper muffin cases.
Step 2
Snip the flowers from the lavender and put into a food processor with the sugar. Blend together until combined.
Step 3
Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.
Step 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.
Step 5
Add all the wet ingredients to the dry and gently stir together until just combined.
Step 6
Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.
Ingredients
For the muffins
- 200gBillington's Unrefined Light Muscovado Sugar
- 200gAllinson's Self Raising Flour
- 100gSelf-raising wholemeal flour
- 1 tspBicarbonate of soda
- 150mlNatural yoghurt
- 90mlMilk (semi-skimmed)
- 1Egg(s) (free range) (large)
- 1Lemon zest
- 1Juice of one whole lemon
- 100gButter (unsalted)
- 5Lavender heads (fresh)
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