Lavender and honey muffins.

Lavender and honey muffins

I promise this is the last muffin post for a while. It just can’t be helped. Being Christmas crazy time, it’s easy to get swept up baking elaborate fruit cakes and nifty edible gifts for others. I feel like it’s probably important to take a break now and then though, drink plenty of tea, and enjoy a muffin.

When I cook, I generally use what’s available, rather than making a special trip to the shops for ingredients. I enjoy the creativity that comes with this, but it’s also always nice to avoid unnecessary errand-running. This time, there was a shortage of sugar and apples in the cupboard, so I used honey and eggs. These muffins are therefore a bit of a deviation from my usual muffin formula, so although they’re not vegan, they could easily be made so with a couple of substitutions.

I’ve never actually used lavender before, but the bush in full flower outside the window was too lovely to ignore. When I was in Paris recently, I had a delightful lavender and apricot cupcake from a little place called Vegan Folie’s, so I knew it could be done. Here’s a little taste of how amazing vegan cupcakes can be: (The lavender one is at the front, and the one in the background is felafel and hummous flavoured… more on this another time.)

vegan folie's cupcakes

With a little help from Stephanie Alexander’s Kitchen Garden Companion, I figured out the right quantity of lavender so as not to overpower. Be careful though, some varieties are more suited to cooking than others. “Provence” and English Lavender seem to be a couple of the more preferred varieties.

Now, put the mince pies aside, hunt down a lavender bush and bake some muffins. Quite possibly the best antidote to Christmas mayhem.

Lavender and honey muffins 2

Lavender

Lavender and honey muffins 3

Lavender and honey muffins

Makes approximately 12 muffins

1 1/2 cups plain flour
3/4 cup wholemeal flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon dried lavender flowers (strip flowers off the stem after drying, or dry roast fresh flowers in a pan on the stove to speed up the process)
1/4 cup raw sugar
*2 tablespoons honey
*1 egg
3/4 cup soy milk
1/4 cup water
1/4 teaspoon vanilla bean paste (or 1 teaspoon vanilla essence)

*Vegan alternative:
Replace honey with either agave or another 1/4 cup of raw sugar.
Replace egg with 1/2 cup applesauce.

Preheat oven to 180C, and grease muffin pans.

Combine flours, baking powder and soda and lavender in a large mixing bowl. In a smaller bowl, lightly beat egg, then mix in sugar, honey, milk, water and vanilla until well combined.

Add wet ingredients to the dry, then mix until combined. Divide mixture among muffin pans, filling each to roughly 3/4 full.

Bake for 18-20 minutes until slightly golden and a skewer inserted comes out clean.

Serve with cups of tea, warm or cold, alone or with a mildly-flavoured spread of your choosing (eg butter/coconut butter).

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Rose and almond muffins.

rose and almond muffins

I am a fan of muffins. It’s barely a secret. They are so easy to make, versatile, not terribly unhealthy, and a brilliant multipurpose food (breakfast/snack/dessert anyone?)

They’re also a fun medium for playing with flavour combinations, and although these ones aren’t terribly adventurous, I have been known to make banana and coriander seed muffins in the past. Whoa!

Though I don’t have any exciting stories to tell today, it’s probably afternoon tea time somewhere in the world, so why not bake some muffins?

These vegan lovelies are deliciously rose-flavoured with crunchy almond bits. Might I suggest enjoying with a cup of tea, probably from a teapot, because it’s always better that way.

rose and almond muffins 2

rose and almond muffins 3

rose and almond muffins 4

Rose and almond muffins

Makes 12 small-medium muffins

1 1/2 cups plain flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup almonds
1 apple
4 tablespoons water
1/2 cup raw sugar
2 1/2 teaspoons rose water
1 cup non-dairy milk (I used rice milk)

Preheat oven to 180C and grease or line your muffin pans.

Lightly toast almonds using your preferred method. I threw them in a bowl in the microwave for one minute. Once toasted, roughly chop.

Core and roughly chop the apple, then whizz it in a food processor (a small one if possible), with the water. This makes a kind of instant applesauce. If you have applesauce on hand, use about half a cup of that instead if you like.

In a small mixing bowl, combine the applesauce, sugar, rose water and milk. Use a whisk or a fork to mix it well.

In a large mixing bowl, whisk together the flour, baking soda and powder and chopped almonds, then add the wet ingredients, whisking to combine well.

Spoon the mixture into your pre-prepared muffin pans, until they’re about 3/4 full. Bake for around 20 minutes or until a skewer inserted comes out clean.