I made these scrumptious muffins for both a tea and a bridal shower. The lavender adds a subtle flavor that goes great with the lemon-if you want it more pronounced, just pulse it longer in the food processor.
2/3 cup sugar
2 tablespoons dried lavender
1-3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup milk
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 egg
6 tablespoons butter, melted and cooled
Topping:
1/2 cup sugar
1 teaspoon grated lemon peel
1/4 cup butter, melted
Preheat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with paper liners. Place 2/3 cup sugar and lavender in food processor; pulse 30-60 seconds (longer for a more intense flavor). Using a fine mesh strainer, sift into a medium bowl to remove any large pieces of lavender. Whisk in flour, baking powder, baking soda and salt until well blended. In a small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.) In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture. Make well in center of flour mixture; pour in egg mixture. Stir just until blended. Divide evenly among muffin cups. Bake 20-25 minutes or until browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan. In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel. Dip tops of muffins in 1/4 cup melted butter; dip in sugar mixture.
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