Lemon & Lavender Muffins

Makes: 9 muffins

Ingredients

1. 5 heads of fresh lavender

2. 200g/7oz Billington’s Unrefined Light Muscovado Sugar

3. 200g/7oz Allinson Self Raising White Flour

4. 100g/4oz Allinson Self Raising

Wholemeal FlourPinch of bicarbonate of soda

5. 150ml/¼pt natural yoghurt

6. 90ml/6 tbsp skimmed milk

7. 1 large eggFinely grated zest and juice of 3 unwaxed lemons

8. 100g/4oz butter

For the icing:

1. 125g/5oz Billington’s Unrefined Icing Sugar

Juice of 1 lemonSeveral heads of fresh lavender

Method

1 Preheat the oven to 190C/fan 170C/gas 5. Line 9 holes of a muffin tin with paper muffin cases.

2 Snip the flowers from the lavender and put into a food processor with the light brown sugar. Whiz together to combine.

3 Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.

4 Mix the natural yoghurt, milk, egg, lemon zest and juice together in a jug with a fork to combine. Soften the butter in the microwave on High (900w) for 30 seconds.

5 Add all the wet ingredients to the dry and gently stir together until just combined.

6 Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.

7 Sieve the unrefined icing sugar into a bowl and add just enough lemon juice to make a smooth consistency. Spoon a generous amount on to the top of each muffin, so that it drizzles down the sides. Finish with a head of lavender.

Thanks BakingMad