two lavender recipes

[Guest guest]

Lavender Raspberry Oat Muffins

makes 12 muffins

 

Topping:

1/3 c firmly packed light brown sugar

1 tbsp all-purpose flour

1 tbsp unsalted butter, at room temperature

1 tsp dried lavender buds, finely ground

1/2 tsp ground cinnamon (or ground nutmeg)

 

Muffins:

1/2 c rolled oats

1/2 c orange juice

1/2 c vegetable oil

1 egg, slightly beaten

1 1/2 c all-purpose flour

1/2 c sugar

2 tsp dried lavender buds, finely ground

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 c fresh raspberries (or frozen, or blackberries)

 

Preheat the oven to 425 F.

Grease and flour 12 muffin cups or line with papers.

 

Topping: In a small bowl, mix the brown sugar, flour, butter,

lavender, and cinnamon until crumbly.

 

Muffins: In a large bowl, mix the oats and orange juice. Stir

in the oil and egg. Add the flour, sugar, lavender, baking powder,

baking soda, and salt. Mix well, then gently fold in the raspberries.

Spoon into the prepared baking cups, filling them about two-thirds.

Sprinkle with the topping. Bake for 18 to 22 minutes, or until

lightly golden. Cool on a wire rack for 10 minutes before removing

from the pan. Serve warm or at room temperature.

 

Variation: Replace the raspberries with a diced peach. Or use 1/2

cup raspberries and half a peach!

 

 

 

Lavender Shortbread Cookies

 

Yield: 25 Servings

 

1/2 c unsalted butter at room temperature

1/2 c confectioner's sugar

2 tsp dried lavender blossoms

1 tsp crushed dried spearmint leaves

1/8 tsp cinnamon

1 c flour

 

Preheat oven to 325°. Line and lightly spray a square baking pan

with oil. Cream the butter until light and fluffy. Stir in sugar,

lavender, spearmint and cinnamon. Work in the flour and blend until

the mixture is crumbly. Press evenly into baking dish. Bake 25-30

minutes or until lightly golden around the edges. Gently lift out by

foil into cutting surface. Slice with serrated knife. Transfer to wire

rack to cool completely. Store in a tightly sealed tin.