Monday, August 9, 2010

Lavender-Rosemary Muffins

This recipe evolved from a brainstorming session when my daughter was visiting. She had brought me the most exquisite gift, hand crafted herbs that she had dried and packaged for me. The herbs were fragrant and lovely and it was such a meaningful gift. I explained that I had been working on new and different flavor profiles for baked goods and that I had an idea to use dried lavender. I reminded her of a bread that I used to bake, a lavender-honey bread, back in the old days that was absolutely delicious and liked that idea. I knew that using honey was out of the question though but wanted to build around it. After some great back and forth with ideas my daughter suggested using the lavender with some of the rosemary she had brought. The idea sounded fabulous and into the kitchen I went. After working out just the right balance between the two herbs and a few other ingredients to add an even greater depth of flavor I came up with a recipe that she absolutely loved. The muffins have a subtle, delicate flavor from the combination of lavender and rosemary but you know they are there and are woven together by a dash of lemon zest. We sent some out for a quick taste test by her peers and there was an overwhelming positive response that I had to share this with you all now. You can find dried lavender in specialty or health food stores but make sure you do not substitute lavender oil. I hope you enjoy. 

Lavender-Rosemary Muffins


1 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. whole lavender buds
2 tsp. lemon zest, grated
1 Tbsp. lavender and 1 tsp. rosemary, pulsed in spice grinder until fine powder

3 eggs
1 cup sour cream
1 1/2 tsp. vanilla extract
2 Tbsp. light agave nectar
3/4 cup Splenda
4 Tbsp. unsalted butter, melted

about 1 ounce sliced almonds, optional
butter spray or vegetable spray

Preheat oven to 375'

Whisk the dry ingredients together in a large bowl until they are well combined. Blend the wet ingredients together in another bowl until thoroughly mixed. Add the wet ingredients to the dry and mix well until completely combined. Place about a tablespoon or so into each compartment of a mini muffin pan that has been lightly coated with butter spray. If desired garnish the top of each with a few pieces of sliced almonds. Bake for 16 to 18 minutes or until golden and an inserted toothpick comes out clean. Cool muffins in the pan on a rack for about 10 minutes and then carefully remove to a cooling rack to finish.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 92.9
Total Fat 7.2 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 36.0 mg
Sodium 104.3 mg
Potassium 23.1 mg
Total Carbohydrate 6.1 g
Dietary Fiber 1.9 g
Sugars 0.2 g
Protein 2.6 g

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