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Sunday, June 3, 2012

Blueberry, lavender and corn muffins

For some reason I felt like doing something with blueberry and lavender.  Muffins are always the convenient option, as what we don't want to eat straight away can easily be stored in the freezer so we don't end up eating a crazy excess of cake all at once.  I based this on a recipe I'd used before, as I didn't feel like too big an experiment.  On reflection, I think they would have been better with oats instead of corn, next time...

1 1/2 cups cornmeal
1 1/2 cups flour
pinch of salt
3/4 cup sugar
3/4 tsp bicarbonate of soda
1 tsp dried lavender flowers, pulsed in blender to break down a little
1 tsp lemon zest
1/4 cup veg oil
3/4 cup fake milk (used soy)
3/4 cup orange juice (used mixture orange, lemon and water)
1 tsp cider vinegar
1 cup blueberries

Oven to 400F.  Stir dry ingredients together.  Add wet ingredients and berries.  Mix til 'just mixed'.  Spoon into lightly oiled or lined muffin tins and bake for 30-40 min.  Test with a knife for readiness.


Initially I wasn't too keen on these - thought they were a bit stodgy - but I defrosted some to take along to a garden picnic and on a second taste they were actually pretty good - I think I might have been a bit off-colour when I first tried them.  The citrus and lavender notes are quite mysterious - they taste good but it's not easy to guess where the flavours are coming from.  They all got eaten and there were definite seconds so yeah, I guess they worked.
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