Vegan lavender lemon muffins

Ingredients for 1 servings:

• 50 g lavender, herb and flowers, fresh or dried
• 70 ml sunflower oil
• 250 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 80 g sugar
• 2 packets of vanilla sugar
• 160 g aquafaba (egg white substitute)
• 20 ml water
• 2 lemon(s), zest and juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

fresh and summery, makes about 16 muffins

Finely chop the lavender, bring to a boil with the oil for about 1 minute, and let it steep for at least 3 hours. Then filter the lavender pieces out of the oil using a sieve. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Mix the flour, baking powder, sugar, salt, and vanilla sugar, then stir in the oil, aquafaba, water, lemon zest, and lemon juice. Fill the batter into about 16 muffin cups and bake in the preheated oven at 200°C (top/bottom heat) (180°C fan/convection oven) for about 20 minutes until golden brown. Let cool before enjoying, so the muffins will be easier to remove from the cups.