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Lemon & Lavender Muffins
Recipe Submitted By: bakingmad
This Lemon & Lavendar Muffin Recipe provides the perfect baking inspiration. This recipe recommends not only the best ingredients to use to achieve the best baking results and step by step method and tips on how to make Lemon & Lavender Muffins.
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 20 minutes |
| Portions | 9 Muffins |
| Skill Level | Easy |
| Average Rating |  |
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Lemon & Lavender Muffins Ingredients
| 200 grams | Light Muscovado Sugar (Billington's) |  |
| 200 grams | Self Raising Flour (Allinson Nature Friendly) |  |
| 100 grams | Wholemeal Self Raising Flour (Allinson) |  |
| 150 ml | Natural yoghurt | |
| 90 ml | Sultanas Skimmed | |
| 1 | Happy Eggs large |  |
| 100 grams | Butter | |
| 125 grams | Billington's Golden Icing Sugar For The Icing | |
| 1 | juice of 1 lemon for the icing | |
| 5 | heads of fresh lavender |
This recipe uses
How to make Lemon & Lavender Muffins
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- 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.
Remember to review this recipe at www.bakingmad.com
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