Lemon Lavender Muffins Food
LAVENDER AND FRESH BLUEBERRY MUFFINS
From www.stoneyhollowherbaltreasures.com located in Canada. We are fortunate here in Oregon to have delicious blueberries in the summer ready to be picked and used in a all sorts of recipes, both savory and sweet! Homemade lemonade served with these muffins would do nicely.
Provided by COOKGIRl
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F degrees.
- Combine the first four dry ingredients in a large mixing bowl.
- In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
- Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
- Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
- Bake 25-30 minutes. Cool completely before removing from pan.
- Makes 12 muffins.
Nutrition Facts : Calories 257.8, Fat 8.5, SaturatedFat 1.7, Cholesterol 55.4, Sodium 306.9, Carbohydrate 40.1, Fiber 1.2, Sugar 15.3, Protein 5.7
LEMON-LAVENDER MUFFINS
Make and share this Lemon-Lavender Muffins recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Grease bottoms of 12 muffin cups or line with baking cups.
- Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor).
- Sift through strainer into medium bowl to remove any large pieces of lavender.
- Whisk in flour, baking powder, baking soda and salt until well-blended.
- In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.)
- In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture.
- Make well in center of flour mixture; pour in egg mixture.
- Stir just until blended. Divide evenly among muffin cups.
- Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes. Remove from pan.
- In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel.
- Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
- Serve warm or at room temperature.
LAVENDER POPPY SEED MUFFINS
These muffins are so easy to put together. The lavender flavor really works well with lemon. If you've never baked with lavender, start with just 1 or 2 teaspoons for a more subtle flavor. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk milk, melted butter and egg until blended. Add to flour mixture; stir just until moistened. , Fill 12 paper-lined muffin cups three-fourths full; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 293mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-LAVENDER MUFFINS RECIPE - (4.8/5)
Provided by á-51103
Number Of Ingredients 16
Steps:
- 1 Heat oven to 400°F. 2 Grease bottoms of 12 muffin cups or line with baking cups. 3 Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). 4 Sift through strainer into medium bowl to remove any large pieces of lavender. 5 Whisk in flour, baking powder, baking soda and salt until well-blended. 6 In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.) 7 In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture. 8 Make well in center of flour mixture; pour in egg mixture. 9 Stir just until blended. Divide evenly among muffin cups. 10 Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean. 11 Cool on wire rack 10 minutes. Remove from pan. 12 In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel. 13 Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture. 14 Serve warm or at room temperature.
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From jeanieandluluskitchen.com
3.5/5 (2)Total Time 45 minsCategory BreakfastCalories 126 per serving
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- Pre-heat the oven to 350 and spray a 12 well muffin pan really well with cooking spray. Combine the flour, sugar, baking powder, lemon zest, lavender, baking soda and salt in a large mixing bowl and whisk them all together to aerate them. Combine the milk, mascarpone cheese, lemon juice, lavender extract, and eggs in another bowl and whisk them together until smooth. Pour the wet ingredients into the dry ingredients and whisk everything together until it is a smooth batter.
- Fill the muffin wells almost to the top using a heaping 1/3 cup measure. Bake the muffins for about 25 minutes, until they puff up gorgeously and bake through. Use a toothpick and insert it into the center of a few to make sure it comes out cleanly. Let them cool for 5-10 minutes in the pan, then turn them out onto a rack to cool completely. Serve them immediately and enjoy! They also will keep for 2 days in sealed containers.
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- In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, lemon juice and vanilla. Pour in a large bowl.
- Peal 1 medium lemon and chop it into very small pieces, then add them to the cake mix. You can also add some lemon zest to it. Whisk until well incorporated. Pour into the baking tray. Bake for about 35 minutes or until cooked when tested with a skewer.
- While the cake is baking, squeeze 2 lemon, add 4 tbsp caster sugar (substitutes: maple or golden syrup or honey) and 1 tbsp culinary lavender. Mix well until you reach the desired consistency and set aside.
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- 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 (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
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- Preheat the oven to 350 degrees F (180 degrees C) and spray a 12 well muffin pan really well with cooking spray.
- Combine the All-Purpose Flour (1 3/4 cup), Granulated Sugar (3/4 cup), Baking Powder (1 tablespoon), 1 teaspoon of zest from the Lemon (1), Dried Lavender Bulbs (1 teaspoon), Baking Soda (1/4 teaspoon) and Salt (1 pinch) in a large mixing bowl and whisk them all together to aerate them.
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