Last week The Herb Companion published two reader recipes after a reader callout for delicious lavender muffin recipes on our Facebook fan page. Everyone seems to love the taste of lavender. Is it the way it complements baked goods or its enticing aroma?
Below are the two remaining recipes that I promised you I would publish. (Luscious Lavender Muffins and Agave Lavender Muffins. Mouthwatering!) Don’t forget to check out the other two reader recipes: White Chocolate and Lavender Muffins and Lavender-Lemon Blueberry Muffins.
Luscious Lavender Muffins
Courtesy Jenn Mueeller of Luscious Lavender Aromatherapy. Makes 12 (large) muffins
• 1 tablespoon matcha (green tea powder), divided
• 2 cups flour
• 1 teaspoons baking powder
• 2 teaspoons culinary lavender, ground
• 1/2 cup cane sugar
• 1/2 cup agave syrup
• 1/2 cup butter, chilled
• 1 cup soy milk
• 2 eggs
1. Preheat oven to 350 degrees.
2. Sift 1/2 tablespoon matcha, flour, baking powder and lavender in a large mixing bowl and set aside.
3. Using a food processor, add sugar, agave syrup, sliced butter and the remaining matcha; pulse until thoroughly blended and creamy. Add the soy milk and eggs and pulse a couple of times to lightly mix.
4. Pour wet ingredients over the dry and stir for 30 seconds or until it is the consistency of pancake batter.
5. Pour into greased muffin pans. Bake for 30 minutes.
6. Cool on a rack before removing the muffins.
7. Frost with your favorite icing, if desired.
Agave Lavender Muffins
Courtesy Diane Varholak. (Click here for the original recipe by Monica Bhide.) Makes 10
• 1/2 cup agave nectar
• 1/2 cup soy milk
• 1/3 cup lavender butter, at room temperature (Click here for the recipe.)
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
1. Preheat oven to 375 degrees.
2. Combine agave nectar, milk, butter, eggs and vanilla in mixing bowl. Blend well with electric mixer set on low.
3. In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.
4. Combine wet and dry ingredients, stirring just until blended to form dense batter. Scoop or spoon batter into greased and lightly floured muffin cups until they’re about 2/3 full. (I use a greased, 1/4-cup measurea s a scoop.) Bake for 17 minutes or until tops turn golden.