I am a lover of all things lemon and these muffins are no exception. They remind me of something from a rustic bakeshop in the South of France and the lavender garnish perfectly completes both the look and the taste of these mini cakes.
Rob and I made these together last night while our boys went off to do their own fun activities. There's nothing quite like a guy who willingly makes little baked confections with his wife, wouldn't you agree?
I took care of the wet ingredients, he was in charge of the dry and then I left him to mix ("don't overmix" he confidently told me) the batter and fill the pans. I dressed the goodies with a lemon glaze and once the boys were all tucked in, we cozied up with a little snack and a favourite TV show.
Happy weekending, everyone! What are you planning to cook/bake this weekend?
Lemon and Lavender Mini Cakes, adapted from Olives and Oranges
- 3 egg yolks
- 1/2 cup sugar
- 3/4 cup plain yogurt
- 3 tbsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup oil (olive, canola or sunflower)
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp dried lavender
- 6 tbsp icing sugar
- 2 tsp milk
- 2 tsp lemon juice
- 1 tbsp dried lavender
Preheat the oven to 350 degrees. Grease a muffin tin with oil and set aside.
Beat the egg yolks and the sugar with a whisk until pale yellow and thick. Add the lemon zest, juice and yogurt and beat well. Add the oil in a steady stream and whisk until combined.In another mixing bowl combine the flour, baking powder, baking soda, salt and lavender. Add the wet ingredients and mix until just combined.
Fill the muffin tin 1/2 - 2/3 full. Place in the preheated oven and bake for 15 minutes.
While the muffins are baking, make the glaze. Mix together the icing sugar, milk and lemon juice and set aside.
Remove the pan from the oven and allow mini-cakes to cool for five minutes. Dip the tops of the cooled cakes into the lemon glaze and garnish with some dried lavender. Allow to set on a cooling rack.
(Makes 12 mini-cakes)