Recipe Callout: Lavender Muffins, Part One

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Yesterday, The Herb Companion asked its readers for delicious lavender muffin recipes. Your submissions have made us ecstatic.

After chatting about what homemade gifts you are planning for your sweetie this Valentine’s Day on our Facebook fan page, one reader, Ramona, asked you herbies for a good lavender muffin recipe. Four recipes were submitted. Below are two of them. (White Chocolate and Lavender Muffins, and Lavender-Lemon Blueberry Muffins. YUM!) Watch out for the remaining two recipes, which I will post tomorrow.

White Chocolate and Lavender Muffins

Courtesy Michelle Katt. Makes 12

For the batter:
• 13 ounces flour
• 6 ounces caster sugar
• 1 tablespoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon dried lavender or 1 tablespoon fresh lavender florets
• 6 3/4 ounces milk
• 3 1/2 ounces coconut oil
• 2 eggs
• 7 ounces white chocolate, chopped
For the topping:
• 1 1/2 ounces lavender sugar

1. Preheat the oven to 350 degrees. Grease and flour 12 medium muffin cups or line with paper liners.

2. Whisk the flour, sugar, baking powder, salt and lavender together in a large bowl. Then whisk together the milk, oil and eggs in a separate small bowl. Add the wet ingredients to the dry ingredients all at once. Fold in with a large metal spoon, just until the dry ingredients are moistened. Then fold in the chopped white chocolate. 

3. Spoon the batter into the prepared muffin cups, dividing it equally. Sprinkle the tops with the lavender sugar.

4. Bake for 22 to 25 minutes until well risen and golden brown and the tops spring back when gently touched.

5. Transfer to a wire rack to cool.

Lavender-Lemon Blueberry Muffins

Courtesy Robyn Russell.

• 1/2 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons lemon zest
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups blueberries
• 1 teaspoon dried lavender blossoms
• Juice of 1 lemon

1. Cream butter and 1 cup sugar in large bowl.

2. Add eggs to mixture one at a time.

3. Add lemon zest and vanilla.

4. Sift flour, baking powder and salt in separate bowl.

5. Add dry to wet a little at a time, alternating with milk, until just moist.

6. Fold in blueberries and lavender.

7. Spoon into muffin tins (or pan) and bake for 25 to 30 minutes at 350 degrees.

8. Whisk lemon juice and remaining sugar to form glaze; pour over hot muffins.

9. Let cool and remove from tins. 

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