1 cup | Flour |
½ tsp | Baking Powder |
⅛ tsp | Salt |
Pinch Baking Soda | |
¼ cup | Unsalted Butter, softened |
1 Tbsp | Fresh Lavender {I'm using 2 tsp dried} |
½ cup | Sugar |
1 | Egg |
½ cup | Sour Cream |
⅛ tsp | Vanilla Extract |
⅓ cup | Frozen Blueberries {Fresh!!} |
DIRECTIONS:
Preheat oven to 400 degrees.
In a medium bowl, combine flour, baking powder, salt and baking soda.
Whisk to prevent any lumps. In another medium bowl, blend butter until creamy, about 2 minutes. Slowly blend in lavender petals, sugar, egg, sour cream and vanilla.
Gently stir in blueberries and pour into dry ingredients.
Stir just until moist, but batter should be lumpy.
Scoop batter into mini muffin molds 1/4 full and bake 8-10 minutes, until a toothpick comes out clean, or tops springs back when pressed.
Cool for a few minutes on rack and serve warm. Store in an air tight container for up to 3 days.
What's your favorite Mini Muffin recipe?
I just picked up our own mini muffin tin so I am going to put it to work and would love to try out some new recipes.
**updated**
So, I made the Blueberry Lavender muffins.
My thoughts.... Meh.Needs more tweaking.
Too much lavender and my allergies are going haywire!!
So, apparently I can sleep on lavender pillows and sprinkle in into my bathtub but eating the stuff is OUT!
**updated**
So, I made the Blueberry Lavender muffins.
My thoughts.... Meh.Needs more tweaking.
Too much lavender and my allergies are going haywire!!
So, apparently I can sleep on lavender pillows and sprinkle in into my bathtub but eating the stuff is OUT!
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