MUFFIN OF THE MONTH- Lavender Earl Grey
I'm just back from Paris and my head is still spinning from all the beautiful sights, wonderful food and intoxicating smells from the outdoor markets. Naturally then, the MUFFIN OF THE MONTH for June just had to include lavender from France. Everywhere you go in Paris you see and smell lavender. Women wear it as perfume, it's infused into syrups, cream and even butter! It's often sprinkled in the oh so famous Herbs De Provence. Lavender is literally everywhere you turn in this wonderful place. So I'm keeping a little piece of Paris with me this month and have been indulging in these delicate little muffins while dreaming of my next trip to Paris.
2 1/2c flour
2tsp baking powder
1tsp baking soda
2tsp lavender (food grade)
4 earl grey tea bags (contents)
pinch fresh ground nutmeg
2- 1/4c milk
1/4c melted butter
Preheat oven to 375.
In a large bowl combine the dry ingredients. Simply tear the earl grey tea bags and add the contents to your dry mixture. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.
TIP- If I happen to have crystalline or lavender sugar in the house I'll sprinkle a bit on the of the muffins before baking or another nice way to finish them is with a dollop of vanilla icing and a sprinkling of dried lavender. Make sure it's the same food grade lavender you used in the muffin recipe.
- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer. There is also vegan butter available.