Rhubarb Lavender Streusel Muffins
Recipe: #9988
July 04, 2013
Categories: Breakfast, Rhubarb, Brunch, Fathers Day Mothers Day, Potluck, Oven Bake, Sugar Substitute, Flour, Muffins, 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."
Ingredients
- LAVENDER SUGAR
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- STREUSEL
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- MUFFINS
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
For muffins, mix together the flour, baking powder, baking soda and salt.
Step 4
Stir in yogurt, lemon zest, egg, vanilla and melted butter until just mixed.
Step 5
Fold in the diced rhubarb.
Step 6
Divide batter among a 12 cup greased muffin tin (or use paper liners).
Step 7
Crumble chilled streusel over the batter.
Step 8
Bake at 400F for 20-25 minutes or until a toothpick inserted comes out clean.
Step 9
Cool in pan 5 minutes, then turn out and finish cooling muffins on a wire rack.
Tips
No special items needed.