Lemon Lavender Muffins

Name: Lemon Lavender Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Lemon Lavender Muffins:; 3/4 cup sugar; 2 teaspoonsdried lavender buds(affiliate link); 1 lemon – juice and zest; 1/2cup butter, softened; 2 eggs; 1/2 cup honey; 1/2 cupAlmond Breeze Original Almondmilk or Vanilla Almondmilk; 1 teaspoon vanilla; 1 1/2 cupsflour; 1/2 teaspoon salt; 1 teaspoonbaking powder; 1/4 teaspoon baking soda; Glaze:; 1 cup powdered sugar; 1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk

Prep 15m

Cook 20m

Total 35m

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Ingredients

(Servings: 12)

2 teaspoonsdried lavender buds(affiliate link)

1 lemon – juice and zest

1/2cup butter, softened

1/2 cupAlmond Breeze Original Almondmilk or Vanilla Almondmilk

1 teaspoonbaking powder

1/4 teaspoon baking soda

1 cup powdered sugar

1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk

Nutrition Facts

Calories

330kcal

16%
Fat

12g

18%
Saturated Fat

4g

20%
Carbohydrates

50g

16%
Fiber

2g

8%
Sugar

30g

60%
Protein

5g

10%
Cholesterol

45mg

15%
Sodium

250mg

10%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

If you want to make this totallydairy-free, you can use yourfavorite butter substitute.

If you are sensitive to the flavor of lavender, use one teaspoon instead of two, or put the sugar mixture through a fine strainer to remove the larger pieces of lavender.

Don’t overfill the muffin tins unless you want goofy little tops like mine have.

Lemon Lavender Muffins

Ingredients