January 28, 2011

Vanilla and Lavender Muffins with Honey Yoghurt Icing (Gluten-Free)



It's Friday and my home smells like muffins. Can you think of any better way to start the weekend?
I love how delicious and guilt-free these vanilla and lavender muffins turned out. I didn't use any oil or butter, and thanks to almond meal they are gluten-free, too! Lavender is such a gorgeous addition to these muffins, and it gives them a certain kind of luxurious feel.

I hope you'll have a lovely and relaxing weekend!



Vanilla and Lavender Muffins with Honey Yoghurt Icing
(Makes 9-10)

2 cups almond meal
1 tsp gluten-free baking powder
1 tsp lavender flowers (edible variety)
3 large free-range eggs
1/2 cup unsweetened apple sauce
1 tsp natural vanilla extract
1 tbsp raw, unprocessed honey

{Honey Yoghurt Icing}

250g fat free plain yoghurt
1 tsp natural vanilla extract
1 tbsp raw, unprocessed honey

lavender flowers, extra, to serve

Start 1-2 hours before by placing the yoghurt in a sieve lined with muslin. Place the sieve on top of a bowl and refrigerate.

Preheat the oven to 170C. In a bowl, mix together the almond meal, baking powder and lavender. In another bowl lightly whisk the eggs, and mix in the apple sauce, vanilla and honey. Pour the egg mixture into the almond mixture and stir until smooth. Spoon into muffin cups and bake for 15 minutes or until a tester comes out clean. Let cool.

Take the yoghurt out of the fridge and discard the whey. Place the yoghurt in a bowl and add in vanilla and honey. Mix until smooth. Top the cooled muffins with yoghurt icing and sprinkle with extra lavender flowers to serve.

Enjoy!