If you haven’t used lavender in a baking, this is a good recipe to start with. It features a technique I use often; I grind the sugar and culinary lavender buds called for together in a food processor. The grinding action infuses the sugar with the essential oil and other lavender flavoring components, while also pulverizing the buds so they blend into the flour well. Here, fresh gingerroot and lemon zest are also incorporated, further enriching the scent and flavor.
Lavender-Ginger-Spice Cranberry-Pear Muffins
These moist and fragrant muffins are perfect for the holidays. For convenience you can make them ahead and freeze them. BTW, the lavender, ginger and pears add a distinctive and succulent note.
Author: Nancy Baggett
Ingredients
- 1 cup granulated sugar
- 2 teaspoons dried culinary lavender
- 2 teaspoons finely minced peeled, fresh gingerroot
- 1½ teaspoons grated lemon zest (yellow part of skin)
- ⅔ cup chopped fresh cranberries
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon each ground allspice and ground cinnamon
- 1 large egg
- ⅓ cup corn oil or canola oil
- ⅓ cup plain nonfat or low-fat Greek-style yogurt
- ¾ cup low-fat or whole milk
- ¾ cup peeled and chopped ripe Bartlett pear (1 largish)
Instructions
- Preheat oven to 425 degrees F. Coat 12 standard-sized muffin tin cups with nonstick spray.
- Combine the sugar and lavender in a food processer. Process for 2-3 minutes, or until the lavender is finely ground. Remove 1 tablespoon sugar from processor and set aside for garnishing muffin tops. Add the gingerroot, and lemon zest to the processor and process until evenly incorporated, about 1 minute longer.
- Thoroughly stir together flour, baking powder, salt, soda, allspice and cinnamon in a large bowl. In a medium bowl, using a fork thoroughly beat together the egg, oil, and yogurt. When well blended and smooth, stir in the milk, ginger, and zest.
- Stir the milk mixture and pears into flour mixture just until dry ingredients are moistened and fruits evenly incorporated; for tender muffins don’t overmix.
- Gently fold in the cranberries. Using a heaping ¼-cup measure, or large spoon, immediately divide batter among 12 muffin cups. (Cups will be full.)
- Sprinkle tops with reserved tablespoon sugar, dividing it among them.
- Bake for 14 to 17 minutes or until golden brown on top and springy to the touch.
- Cool on wire rack 5 minutes; remove from pan.
- Serve warm or at room temperature. Best when fresh, but will stay moist for several days. Makes 12 standard-sized muffins
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