A bit of grey sky and dusty windowsill lead me to a quiet Sunday morning spent inside. These are my favorite types of weekend mornings- ones spent robed-and-slippered with a NYT if you have it, a french press, and Jonathan Schwartz on the radio, swinging us through the hours with New York jazz and a voice so smooth and deliberate he'll rope you into listening to any crackly song twice in a row if he thinks you weren't listening. And what goes better with ol' blue eyes than a plateful of baked goods? I was inspired to make these bright, sweet muffins after buying a particularly large bag of lavender in the bulk section of the coop. The herb is new to me and tastes a bit like rosemary in these mild treats. To make the icing, simply squeeze the juice of 1 lemon into 1 cup of confectioners sugar and stir well! Add lemon juice or sugar until consistency is correct.
2 cups flour
1/2 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1 1/2 Tbs. lavender (plus 1/2 Tbs. for decorating)
1/2 cup coconut yogurt
1/2 cup almond milk
1/2 cup canola oil
1 1/2 tsp. vanilla extract
zest of 1 lemon
juice of 1 lemon
Preheat oven to 375 degrees. In a large bowl, mix the flour, sugar, baking powder, salt, and lavender. In another bowl mix the yogurt, milk, oil, vanilla, lemon juice, and lemon zest until combined. Add the wet ingredients to the dry and stir well. Add a bit more almond milk if the batter seems to thick as it is hard to be exact since vegan yogurts have such varied consistencies. Spoon into a greased muffin tin and bake for 28 minutes or until lightly browned and a toothpick comes out clean when inserted into the center of a muffin.
Drizzle with lemon glaze and sprinkle with lavender buds.
To eating flowers!
NRG
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