Strawberry Lavender Muffins
STRAWBERRY LAVENDER MUFFIN
Makes 12 large muffins
Ingredients: 
1 1/4 cups milk
3/4 cup maple syrup
1 1/2 tbsp. Purple Haven Culinary Lavender
1 1/2 tbsp vanilla extract
1 cup applesauce
4 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/2 cup diced fresh strawberries
1/4 cup canola oil
Directions:
1 Line the pan with paper liners.
2 Heat milk, maple syrup, vanilla and lavender in a saucepan - bring to a boil over medium heat. Note** Keep your eye on the saucepan....once it starts to boil, it will boil over and FAST!
3 Remove from heat, cover and infuse for 5 minutes. Strain mixture through a fine sieve and add applesauce. Set aside and cool completely. You can skip this step if you wish to have the buds in the mixture.
Note ** it is Important to set aside till it becomes completely cool and at room temperature.
4 Combine flour, sugar, baking powder and baking soda in a large mixing bowl..
5 Add strawberries and toss them around slightly
6 Add milk combination and oil to dry ingredients.
7 Mix gently until the mixture just comes together.
Note** Do not over mix
8 Scoop into muffin pans.
9 Bake at 350 degrees F for approx. 25 minutes or until tops spring back when lightly pressed.
10 Remove from pans, cool, and serve.
2 Heat milk, maple syrup, vanilla and lavender in a saucepan - bring to a boil over medium heat. Note** Keep your eye on the saucepan....once it starts to boil, it will boil over and FAST!
3 Remove from heat, cover and infuse for 5 minutes. Strain mixture through a fine sieve and add applesauce. Set aside and cool completely. You can skip this step if you wish to have the buds in the mixture.
Note ** it is Important to set aside till it becomes completely cool and at room temperature.
4 Combine flour, sugar, baking powder and baking soda in a large mixing bowl..
5 Add strawberries and toss them around slightly
6 Add milk combination and oil to dry ingredients.
7 Mix gently until the mixture just comes together.
Note** Do not over mix
8 Scoop into muffin pans.
9 Bake at 350 degrees F for approx. 25 minutes or until tops spring back when lightly pressed.
10 Remove from pans, cool, and serve.