Hey there, pals!! Embrace National Muffin Day on February 20th annually, adding brightness to your office space and creating a cheerful moment for February celebrants. This delightful event unites groups to enjoy one of America's beloved baked goods.
Lavender Vanilla Nut Muffin
Total: 25 mins | Prep: 5 mins | Bake: 20 mins | Yield: 12 servings
Ingredients:
- 265g (2 cups) self-raising flour
- 170g (3/4 cup) granulated sugar
- 1 large egg (room temp)
- 1 tbsp Vanilla Nut coffee (fine espresso ground)
- 1/2 tsp Tahitian Vanilla Beans
- 3/4 cup Lavender tea (steeped from 5 tbsp leaves for 1 min)
- 240g (1 cup) milk
- 50g (1/4 cup) avocado oil
Instructions:
Preheat oven to 200ºF (180ºC). Line a 12-hole muffin tin with muffin cases. Sift the self-raising flour into a large bowl. Add the sugar, ground Vanilla Nut coffee, Tahitian Vanilla Beans and stir together. Create a well in the center of the dry mixture. In a separate bowl, whisk together the egg, oil, milk and Lavender tea. Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not overmix). Gently fold through any add-ins. Spoon the mixture into the muffin cases. Sprinkle some Lavender on top the batter. Bake for 20-25 mins or until lightly golden. Allow to cool in the baking tray for 5 mins before transferring to a wire rack to cool completely.