indian summer lavender-lemon muffins

We may have just celebrated Halloween but I still have overflowing pots of herbs happily growing on my back steps. I’m thinking about turning some into herbed salt, freezing a bit and making a little chimichuri with a bunch, but really I’d prefer to use as much as I can right now while they’re still fresh. Sage, basil, tarragon, thyme and rosemary are a real no-brainer, you can throw those herbs into just about any savory dish and come out with a winning meal, but what about the lavender? Lavender flowers have a gazillion uses, but recipes using the fresh leaves are much more limited. Lavender, lavender, lavender… what should I do with you?

While I was recipe hunting I found a few recipes for rosemary and lemon shortbread. While I did briefly consider making cookies I thought muffins would be more fun and instead of rosemary I decided to use that elusive fresh lavender. The resulting Lavender-Lemon Muffins were a huge hit, fresh with a subtle lavender flavor and a lovely pop of sweet from the lemon glaze on top. They have quickly become another Greco family favorite and perhaps they’ll become one of your families favorites as well.

Lavender-Lemon Muffins
The lavender in these babies is subtle not overwhelmingly perfumey. They’re really pretty delicious.

lavender-lemon muffins

2 cups all-purpose flour
3 tbsp. finely chopped fresh lavender
zest of one lemon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups granulated sugar
1/2 cup canola oil
1/2 cup low-fat milk
1/3 cup lemon juice
1/2 tsp. vanilla extract
2 whole eggs + 1 egg white

1 cup powdered sugar
1 tbsp. lemon juice

  1. Preheat oven to 375°F. Line a muffin tin with cupcake liners and lightly coat with cooking spray. In a large bowl combine together the flour, lavender, lemon zest, baking powder, baking soda and salt.
  2. Place the sugar and remaining ingredients (through eggs) in a medium bowl; beat with a mixer at low speed until smooth. Add the wet mixture to the dry and beat again until blended.
  3. Spoon batter into prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
  4. Combine the powdered sugar and lemon juice. Stir until smooth and set aside.
  5. When the muffins are finished baking allow them to cool completely on a wire rack before drizzling with lemon glaze. Let glaze set and enjoy!
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