Lemon and lavender muffins - recipe
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Prepare
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Serves
9 -
Cook
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Skill
Easy
Ingredients
For the muffins
- 200 g Unrefined light muscovado sugar
- 200 g Self-raising white flour
- 100 g Self-raising wholemeal flour
- 1 tsp Bicarbonate of soda
- 150 ml Natural yoghurt
- 90 ml Milk (semi-skimmed)
- 1 Egg(s) (free range) large
- 1 Lemon zest
- 1 Lemon juice
- 100 g Butter (unsalted)
- 5 Lavender heads fresh
For the icing
- 125 g Unrefined golden icing sugar
- 1 Lemon juice
- 9 Lavender heads fresh, for decoration
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1
Preheat the oven to 190°C (170°C fan, gas mark 5). Line 9 holes of a muffin tin with paper muffin cases.
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2
Snip the flowers from the lavender and put into a food processor with the sugar. Blend together until combined.
For this step you'll need:
- 5 Lavender heads fresh, for decoration
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3
Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.
For this step you'll need:
- 200g Self-raising white flour
- 100g Self-raising wholemeal flour
- 1tsp Bicarbonate of soda
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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.
For this step you'll need:
- 150ml Natural yoghurt
- 90ml Milk (semi-skimmed)
- 1 Egg(s) (free range) large
- 1 Lemon juice
- 1 Lemon zest
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5
Add all the wet ingredients to the dry and gently stir together until just combined.
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6
Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.
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7
For the icing, sieve the 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.
For this step you'll need:
- 125g Unrefined golden icing sugar
- 1 Lemon juice
- 9 Lavender heads fresh, for decoration