Lavender-Lemon Muffins

Ingredients for 1 servings:

• 240 g flour
• 200 g sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp, heaped lavender flowers, dried
• 1 lemon(s), zest and juice
• 180 ml soy milk (soy drink)
• 80 ml vegetable oil, e.g. sunflower or rapeseed oil
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 100 g powdered sugar
• 2 tbsp lemon juice
• n. B. Lavender flowers, dried, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick, easy and vegan

Preheat the oven to 180°C (top/bottom heat) and line a muffin tin with paper baking cups. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and dried lavender flowers. In a separate bowl, combine the lemon juice, lemon zest, soy milk, vegetable oil, apple cider vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk until just combined. Do not overmix to ensure the muffins are nice and fluffy. Divide the batter evenly among 6 prepared muffin cups. Bake the muffins in the preheated oven for about 18-20 minutes, or until a toothpick comes out clean. Remove from the oven and let cool completely. While the muffins are cooling, prepare the icing. Sift the icing sugar into a bowl and gradually add enough lemon juice to reach the desired consistency. Cover the cooled muffins with the icing. Optionally, decorate with dried lavender flowers.