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Blueberry and Lavender Muffins
Ingredients:
2 cups self–raising flour
1 tablespoon Mt Baimbridge Lavender culinary lavender
1 ½ cups blueberries (fresh or frozen)
½ cup sugar
1 cup plain yoghurt
1 egg· ½ cup milk
2 ½ tablespoons melted butter
Method:
Lightly beat the egg and mix with the yoghurt and butter.
In another bowl, mix the flour, Mt Baimbridge Lavender
culinary lavender, blueberries and sugar together. Add the egg
mixture to the dry ingredients and stir together. Stir in the milk.
Spoon the muffin mixture into a greased muffin pan.
Bake at 190°C for approximately 20 minutes. Makes 12 muffins.
