It's Friday and my home smells like muffins. Can you think of any better way to start the weekend?
I love how delicious and guilt-free these vanilla and lavender muffins turned out. I didn't use any oil or butter, and thanks to almond meal they are gluten-free, too! Lavender is such a gorgeous addition to these muffins, and it gives them a certain kind of luxurious feel.
I hope you'll have a lovely and relaxing weekend!
Prep: 1 hr 15 mins
Cook: 30 mins
Yields: 8 servings
1Start 1-2 hours before by placing the yoghurt in a sieve lined with muslin. Place the sieve on top of a bowl and refrigerate.
2Preheat the oven to 170C. In a bowl, mix together the almond meal, baking powder and lavender. In another bowl lightly whisk the eggs, and mix in the apple sauce, vanilla and honey. Pour the egg mixture into the almond mixture and stir until smooth. Spoon into muffin cups and bake for 15 minutes or until a tester comes out clean. Let cool.
3Take the yoghurt out of the fridge and discard the whey. Place the yoghurt in a bowl and add in vanilla and honey. Mix until smooth. Top the cooled muffins with yoghurt icing and sprinkle with extra lavender flowers to serve.
Credit to http://www.scandifoodie.blogspot.com.au/