Petite Kitchen's lavender, blueberry and lemon muffins

By Eleanor Ozich

Try this moist muffin recipe from Eleanor Ozich of Petite Kitchen

Lavender, blueberry and lemon muffins. Picture / Eleanor Ozich
Lavender, blueberry and lemon muffins. Picture / Eleanor Ozich

These gorgeously moist lavender and blueberry muffins are naturally free of gluten, dairy and refined sugar, and are sweetened with a touch of honey.

They are sprinkled with a little coconut sugar before baking to give a deliciously sweet and crunchy topping. Beautiful with a mug of herbal tea.


LAVENDER, BLUEBERRY AND LEMON MUFFINS
Ingredients:

For the muffins:
• ¾ cup coconut cream or natural yoghurt
• 3 free range eggs
• ½ cup coconut oil
• ¼ cup honey
• 1 cup rice or buckwheat flour
• 1 cup ground almonds
• 1 Tbsp lavender leaves, finely chopped
• Zest and juice of 1 lemon
• 1 tsp baking soda
• 1 Tbsp apple cider vinegar

For topping:
• ¼ cup fresh or frozen blueberries
• ¼ cup coconut or muscovado sugar


1. Preheat oven to 160 C.

2. Add coconut cream, eggs and coconut oil to a food processor. Process until smooth.

3. Add remaining muffin ingredients and pulse until well combined.

4. Divide between 10 greased muffin tins and top with blueberries. Sprinkle with coconut sugar.

5. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean.

*Gluten free
*Dairy free
*Refined sugar free


- VIVA

© Copyright 2014, APN New Zealand Limited

Assembled by: (static) on red akl_a4 at 20 Oct 2014 23:09:27 Processing Time: 35ms