Edible flowers are coming back to our menus but are nothing new if you look at the history of eating. Lavender is sweet, floral and delicate and can be used in both sweet and savory dishes. It is known for thousands of years. Light and relaxing energy captured in these muffins brings out the best of beautiful, everlasting Ms. Lavender.
Flowers, stems and leaves, all can be dried and consumed throughout the year. My grandmother used lavender dried plants to deodorize chests and cabinets with freshly washed clothes and to keep them insect free. Many people still do it nowadays. I do as well. But the muffins stay in the kitchen.
Also, if you do not have fresh lavender blossoms, dried ones can be used in this recipe but if that is the case, add only one tsp of them since 1 tsp of dried blossoms means more of them so the flavor is stronger. Using Apple Lavender Jelly is not a must. If you replace it with any delicate jelly or apple sauce, even juice made of apple, lemon or elderflower, it is OK.
- 2 eggs separated
- 7 Tbsp sugar
- Pinch of salt
- 2 Tbsp Apple Lavender Jelly pr apple sauce
- 12 Tbsp yogurt
- 1,5 cup flour
- 2 tsp fresh lavender blossoms
- 2 tsp baking powder
- 2 Tbsp sunflower oil
- Ingredients for topping:
- 1 cup white chocolate chips
- 2 Tbsp milk
In a bowl, whisk egg whites with a pinch of salt until stiff peaks form.
Carefully add rest of ingredients and gently mix them with spatula.
Preheat oven to 180 C / 356 F.
Place paper muffins cups to muffins pan.
Fill muffin cups up to 2/3 and bake them for approx. 20 minutes.
While muffins are baking, in a small pot, mix milk and white chocolate until you get fine texture.
When muffins are baked, let them cool aside.
When muffins get cold, spread warm topping over them.