Strawberry Lavender Muffins


                                                                                   Makes 12 large muffins



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 

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.