I made this for the Vegan Bakesale for Japan this weekend, which raised almost $3000 for the relief fund for Japanese victims of the tsunami. I was so happy to participate in this event, try out some new recipes, meet some new friendly faces and buy lots of goodies! Turns out the other muffins I created, a savory cheesy chive zucchini concoction was quite a hit at the sale! Maybe I will post that recipe too someday.
I went to buy ingredients for the savory muffins, which I decided to make because I had a good feeling that everything at the sale would be sugary (and I was right). But when I got to Whole Foods organic strawberries were on sale for $1.99!! I bought 3 packs! So I decided to do a sweet muffin as well, but made it healthy and gluten-free. While I was perusing the fresh herbs to choose something for the zucchini muffins I noticed the lavender there. And the rest is history!
You are welcome to leave out the strawberries, but I think the lemon and lavender are a match made in heaven. But try whatever elements you want to this muffin base.
Gluten-free Strawberry Lemon Lavender Muffins
1 cup brown rice flour
1/2 cup cornmeal
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons arrowroot
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup unsweetened almond milk
2 tablespoons apple cider vinegar
1/4 cup safflower oil
1/3 cup maple syrup
2 teaspoon vanilla flavoring
1 tablespoon lemon zest
2 tablespoons lemon juice
1/3 cup coconut palm sugar
2 tablespoon fresh lavender minced
1/2 cup strawberries, chopped small
3 large strawberry greens removed then cut in fourths
Preheat oven to 350 degrees F. Line a muffin tin with liners or spray lightly with cooking spray. Set aside. Whisk together the first seven dry ingredients in a medium bowl. In a smaller bowl whisk together milk and vinegar until bubbling. Whisk in the rest of the wet ingredients and coconut palm sugar. Mix wet into dry until just combined. Fold in the lavender and chopped strawberries until evenly distributed. Spoon batter into muffin liners until almost full. Press evenly into liner then top with one sliver of strawberry. Press into batter lightly (this isn’t show in the photo above but looks really pretty). Bake for 22-25 minutes or until a toothpick comes out dry when inserted into the muffin.
How was your weekend? Have you cooked with lavender before? Share a link with us of your favorite recipe!