I bet you have never had one of these before. And why not? Lavender and Rhubarb make an excellent flavor combination, and rhubarb helps keep the muffins moist.
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
- 7 tablespoons splenda
- 2 tablespoons sugar
- 2 tablespoons dried lavender
- 1/4 cup all purpose flour
- 2 tablespoons Splenda brown sugar blend
- 1 teaspoon lemon zest
- 1 1/2 tablespoon unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces yogurt (plain greek yogurt)
- 2 teaspoons lemon zest
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 6 tablespoons butter (unsalted melted)
- 1 to 1 1/2 cup rhubarb, diced
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.