Ingredients

The following ingredients have 12 Servings
  • 3/4 cup sugar
  • 2 teaspoons dried lavender buds (affiliate link)
  • 1 lemon – juice and zest 
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup Almond Breeze Original Almondmilk or Vanilla Almondmilk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup powdered sugar
  • 1 tablespoon (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk

Instruction

  • Preheat oven to 350 degrees.
  • Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.
  • Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.
  • Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.
  • Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.