In my garden there is a huge bush of lavender that we planted 3 years ago. Together with rosemary and roses, it’s the only plant that seems to survive this dry climate. I love lavender, because it looks great, it smells great, it’s a powerful insect repellent, and…
…you can also use it in cooking!
So, this is a recipe inspired from Chef Ottolenghi, and everyone loves it!
Makes 12 muffins – Prep.+ cook time 40 min
0.5 lb. (225g) butter, softened
0.25 lb. (115g) granulated sugar
0.25 lb. (115g) honey
0.5 lb. (225g) flour, all-purpose
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp dried lavender, chopped
0.5 cup (110 ml) cream
Preheat oven to 340 F (170 C).
Mix together the cream, butter, sugar and honey with a mixer until you get a foamy mixture.
Add the beaten eggs gradually while you continue mixing.
In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon and lavender.
Add this mixture to the first one gradually.
Put the mixture in the muffin tins to about 3/4 of their capacity.
Bake for about 25 minutes.
Leave to cool a little for about 10 minutes in the tins, and then take them out of the tins and leave to cool completely.