Lemon and lavender muffins - recipe

Lemon and lavender muffins

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For the muffins

For the icing

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  1. 1

    Preheat the oven to 190°C (170°C fan, gas mark 5). Line 9 holes of a muffin tin with paper muffin cases.

  2. 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
  3. 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
  4. 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
  5. 5

    Add all the wet ingredients to the dry and gently stir together until just combined.

  6. 6

    Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.

  7. 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

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