Lemon Lavender Muffins
Ingredients
- 1/2 cup 1/2 cup honey
- 1/2 Almond Breeze Original Almondmilk or Vanilla Almondmilk
- 1 1/2 f
- 1 cup 1 cup powdered sugar
- 1 tablespoon 1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk
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Instructions
- Preheat oven to 350 degrees.
- Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
- Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
- Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
- Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.
Source
Original recipe: View Original