recipe adapted from Pinch My Salt
2 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup honey
1/3 cup sugar
1/2 cup extra virgin olive oil
1/2 cup non fat plain Greek yogurt
2 large eggs
2 tbsp grated lemon zest
2 tbsp fresh squeezed lemon juice
Lavender Honey Butter
1/2 stick room temperature butter
1 tsp honey
2 tsp crushed lavender (food grade)
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. Spray inside to prevent sticking.
In a large bowl, whisk the flour, baking powder, baking soda and salt until well combined. In a separate bowl, combine honey, sugar, olive oil, yogurt, eggs, lemon zest and lemon juice. Whisk until smooth.
Add the wet ingredients to the flour mixture and stir just until combined. Divide batter evenly between muffin cups. I find an ice cream scoop works well for this.
Bake 15-18 minutes or until toothpick inserted into center of muffins comes out clean.
While muffins are baking make the lavender honey butter.
While muffins are still warm brush the tops with the lavender honey butter.
