Lavender Lemon Muffins

• 1 34 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 23 cup sugar
• 1 tablespoon finely grated lemon zest
• 1 12 teaspoons dried lavender
• 1 egg
• 23 cup buttermilk
• 13 cup olive oil
• 2 tablespoons unsalted butter, melted

1. Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
3. In a food processor, process sugar, lemon zest and lavender until lavender is finely chopped.
4. Transfer 2 T to a small bowl and set aside.
5. In a medium bowl, whisk together remaining lavender mixture, egg, buttermilk and oil until well blended.
6. Add the egg mixture to the flour mixture and stir until just blended.
7. Divide batter equally among prepared muffin cups.
8. Bake in oven for 17-21 minutes or until tops are light golden and a pick inserted in the center comes out clean.
9. Let cool in pan or a wire rack for 3 minutes, then transfer to the rack.
10. Brush warm muffin tops with butter and sprinkle with reserved lavender mixture; let cool.

flour, baking powder, baking soda, salt, sugar, lemon zest, lavender, egg, buttermilk, olive oil, unsalted butter

Taken from www.food.com/recipe/lavender-lemon-muffins-511397 (may not work)