Strawberry Lavender Muffins
- 1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two
- 1/2 cup cornmeal
- 1/4 cup light brown sugar, packed
- 1/4 cup lavender sugar (see note)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 cup milk
- 5 tbsp butter, melted
- 1 cup chopped strawberries, about 10-12 berries
- 2 tsp lavender sugar
Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners.
In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries.
Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm.