Strawberry (And Lavender) Muffins

• 21/2 cups whole wheat pastry flour
• 1/2 cup unrefined, granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1/4 teaspoons salt
• 1/2 teaspoon cinnamon
• 11/4 cups strawberries, washed, trimmed and chopped
• 1 egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• 2 tablespoons whey, or buttermilk, or cream
• 6 tablespoons butter
• 1-2 teaspoons food grade lavender, chopped, optional

1. Preheat oven to 375 and grease or line a 12-cup muffin tin.rnIn a small saucepan set over medium or med-high heat, brown the butter. Set aside to cool a bit.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Gently toss in the chopped strawberries and lavender if you're using it.rnIn a smaller bowl, whisk together the egg, buttermilk, whey (or additional buttermilk) and browned butter.
3. Pour the wet mixture into the dry and stir gently until just combined. Pour the batter into the prepared muffin cups, and bake 16-17 minutes or until golden brown and set.

whole wheat pastry flour, sugar, baking powder, ubc, ubc, cinnamon, strawberries, egg, buttermilk, vanilla, whey, butter, food grade lavender

Taken from food52.com/recipes/17540-strawberry-and-lavender-muffins (may not work)