Lavender muffins

Ingredients for 1 servings:

• 230 ml milk
• 6 sprigs of lavender, freshly cut
• 290 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• 3 tsp baking powder
• 90 g butter, soft
• 2 eggs
• Paper cups

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

makes 20 pieces

Briefly wash the lavender blossoms, then lightly chop them with a knife to help release the aroma. Fill a bowl with milk and add the lavender blossoms, ensuring they are well covered. Cover the bowl with cling film and let it steep for a few hours. The longer it steeps, the stronger the lavender aroma will be. Preheat the oven to 170°C (top/bottom heat). Slowly mix the flour, sugar, vanilla sugar, baking powder, and butter. Add the egg and slowly stir in the lavender milk. Pick the individual lavender blossoms from the lavender milk and add them to the batter. Line a muffin tin with paper baking cups and fill with the batter. Bake for approximately 20-25 minutes.