Lemon Lavender Muffins

• sugar↗0.75
• dried lavender buds2
• lemon – juice and zest1
• butter, softened↗0.5
• eggs↗2
• honey↗0.5 cup
• Almond Breeze Original Almondmilk or Vanilla Almondmilk↗0.5
• vanilla↗1
• flour↗1.5
• salt↗0.5
• baking powder↗1
• baking soda↗0.25
• powdered sugar↗1 cup
• (more or less) Almond Breeze Original Almondmilk or Vanilla Almondmilk1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.

3. 3

   Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.

4. 4

   Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.

5. 5

   Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.