Lemon & Lavender Muffins

Recipe Submitted By: bakingmad

Very pretty little bakes.

Ingredients

200 grams	Billington's Light Muscovado sugar
200 grams	Self Raising Flour
100 grams	Allinsons Wholemeal Self Raising Flour
150 ml	Natural yoghurt
90 ml	Sultanas Skimmed
1	Egg large
100 grams	Butter
125 grams	Billington’s Unrefined Icing Sugar For The Icing
1	Juice Of 1 Lemon For The Icing
5	Heads Of Fresh Lavender

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Preheat the oven to 190C/fan 170C/gas 5. Line 9 holes of a muffin tin with paper muffin cases.
Snip the flowers from the lavender and put into a food processor with the sugar. Whiz together to combine.
Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.
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.
Add all the wet ingredients to the dry and gently stir together until just combined.
Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.
Sieve the unrefined 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.