Muffins
They’re muffins!
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
Units
Scale
- 1/4 cup sugar
- 2 teaspoons dried lavender buds (affiliate link)
- 1 lemon – juice and zest
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup honey
- 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
- Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
- Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
- Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.
Notes
And a note.
- Prep Time: 10 minutes
- Resting: 10 minutes
- Cook Time: 20 minutes
- Category: baking
- Method: baking
- Cuisine: western
- Diet: Gluten Free
Keywords: easy muffin recipe
I needed a way to get my dog to take her antibiotic, and was considering (but rejected) making dog treats, and blending a dose in to each individual biscuit. Oh my gosh, was I ever so excited to find Sage Baking! Then my eyes drifted a bit lower, and my suspicions were confirmed – Bjork’s the blogger, so it IS the Ostroms!! I love Lindsay’s Pinch of Yum, and wondered if you were a cook as well. Happy dance, you’re here also, and with Sage! Many thanks for the creation of this site. Hooray!
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