The sweet smell of fresh fruit was overwhelming as I was walking around the farmers market this Saturday. Strawberries are in season so off course I could not resist buying two boxes. I was going to make plain strawberry muffins but because I still had some leftover dried lavender from my water infusion-recipe I decided to incorporate it.
Preheat oven to 350° Fahrenheit or 180° Celsius.
1. Melt the butter in a small saucepan and mix the melted butter with the sugar and the eggs.
2. Purée one cup of strawberries and add the strawberry mixture to the other wet ingredients.
3. Chop 1 1/4 cup of strawberries in little pieces. The strawberries I used where already quite small so I just quartered them.
4. Mix the baking powder, the salt and the lavender (three teaspoons) in with the flour.
5. Toss 1/4 cup of the flour mixture with the chopped up strawberries. The flour will coat the strawberries and will prevent them from sinking to the bottom of the batter.
6. Combine the wet and the dry ingredients. You just want to incorporate the dry ingredients so be careful not to over mix! If the batter is too dry, ad a little buttermilk.
7. Fold in the chopped up strawberries
8. Divide the batter over the muffin tins. If you use an ice cream scoop you will be able to get the perfect amount of batter per muffin.
Bake the muffins for approximately 20 minutes or until an inserted toothpick comes out clean. Let the muffins cool completely before you dive in (if you can muster up the restraint)…
These muffins turned out GREAT! I loved the added earthy flavour of the lavender combined with the strawberries. Be careful though not to add too much lavender or the taste of the lavender will overpower the sweet strawberries.
Three people ate all 12 muffins within 18 hours….you do the math.