Ross Sveback's lemon lavender muffins - KMSP-TV

Ross Sveback's lemon lavender muffins

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Lemon lavender muffins

Ingredients:

-1/2 c. unsalted butter, melted
-2 eggs
-1 1/4 c. whole milk
-zest and juice of one large lemon
-1 c. sugar
-1 tbsp. baking powder
-1/2 tsp. salt
-3 c. AP flour
-1/4 c. lavender
-Milk glaze to drizzle

Directions:
Preheat oven to 375°F and spray muffin tins with nonstick cooking spray or line with paper cups. Combine sugar, melted butter, milk, eggs, zest and lemon juice, lavender, baking powder and salt in the bowl of your mixer and stir to combine. Add flour and mix together to form batter.

Fill 12 muffin wells 3/4 full (you will have some batter left over for another muffin or so if you want to bake that off. REDUCE OVEN TEMPERATURE TO 350, THEN PLACE MUFFINS INTO OVEN and bake for 25 minutes. Remove from oven and I allow them to rest for roughly 2-3 minutes, then gently twist them up and out of the pan – placing them on a cooling rack to cool completely.

I create a milk glaze – roughly 1 3/4 c. powdered sugar and 3 tbsp milk stirred together and drizzle roughly 2 tsp. over muffins – sprinkling a few lavender buds immediately after each one so they set into the drizzle. Enjoy!

 

Recipe: http://www.rosssveback.com/2009/07/lemon-lavender-muffins.html

Helpful tips
from Ross Sveback

Dried lavender is available at Penzey's, yet they do not stock it on the floor. Ask a spice expert and they will get it from the back stock room for you.

Cannot emphasize the importance of fresh lemons for this recipe, the oil from the zest and brightness of fresh juice is essential to make these muffins turn out perfect.

Want that high dome on your cupcakes and muffins? Preheat your oven 25 degrees higher, then reduce it back down to the required temperature right before placing into the oven. This also will eliminate that nasty over-spillage and gives you glorious-looking baked goods.

I do not use liners, yet to make sure they do not adhere themselves to the pan I let them rest after coming out of the oven for 2-3 minutes then gently twist them up and out - placing them on a cooling rack to fully cool.

Garnishing with lavender buds elevates this muffin to an amazing creation. After drizzling each muffin with the glaze, immediately top with a healthy pinch of lavender buds. Waiting will result in the glaze drying ever-so-slightly and your buds simply falling off.

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