For as long as I can remember, lemon poppyseed muffins have been my favorite. I had tried several times in the past to get them right, but every attempt had been a failure. I had a major hankering for them a few weeks ago and decided to make another attempt. I found a base recipe online, and made a few modifications of my own. Lavender seemed like a logical and at the same time whimsical addition, due to how well it pairs with lemon and because of its delicate floral awesomeness.
2/3 cup organic sugar
1 Tbsp lavender flowers
Grated zest and juice of 1 lemon, separated
1 cup whole wheat pastry flour
1 cup unbleached all purposed flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Wholesoy lemon flavored yogurt, or 3/4 cup organic plain yogurt and 2 Tbsp fresh lemon juice
2 eggs
1 tsp vanilla
1/2 cup grapeseed oil
1 1/2 Tbsp poppy seeds
ICING:
1 cup powdered sugar
2-3 Tbsp lemon juice (from zested lemon)
Preheat oven to 400°F. Rub sugar, lavender, and lemon zest together with fingers until lemony scent comes out. Add remaining ingredients and mix until combined. Divide into muffin pan. Bake for 18-20 minutes. Remove from pan to cooling rack. Whisk icing ingredients together and drizzle over slightly cooled muffins. Goes great with hot coffee and tea :)
No comments:
Post a Comment