Rhubarb Lavender Streusel Muffins
July 04, 2013
Categories: Breakfast, Vegetables, Rhubarb, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Brunch, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Summer, Food Processor, Oven Bake, Sugar Substitute, Make it from scratch, Flour, Muffins, Spring more
"Adapted from a recipe by xuedanw at Food52. Use organic lavender in this please. I find it at health food stores in the bulk tea section. The lavender sugar is really quite quick and simple to make in a food processor and you will just love the fragrance. It really does add to the muffins."
- LAVENDER SUGAR
- Serving Size: 1 (66.8 g)
- Calories 185.7
- Total Fat - 8.7 g
- Saturated Fat - 5.1 g
- Cholesterol - 48.5 mg
- Sodium - 198.5 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 1 g
- Sugars - 6.7 g
- Protein - 3.8 g
- Calcium - 63.5 mg
- Iron - 0.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
To make lavender sugar, pulse sugar/Splenda blend together with lavender in a food processor until sugar gets a pale tint and the aroma releases; strain sugar through sieve to remove any lavender that didn't grind.
Mix together ingredients for the streusel (it will appear pasty) and pop into the fridge while you make the batter to let it firm up.
For muffins, mix together the flour, baking powder, baking soda and salt.
Stir in yogurt, lemon zest, egg, vanilla and melted butter until just mixed.
Fold in the diced rhubarb.
Divide batter among a 12 cup greased muffin tin (or use paper liners).
Crumble chilled streusel over the batter.
Bake at 400F for 20-25 minutes or until a toothpick inserted comes out clean.
Cool in pan 5 minutes, then turn out and finish cooling muffins on a wire rack.
Tips & Variations
No special items needed.