I was locking up my bike yesterday outside of job #2 and saw that lavender had taken over our patio!
It was so lovely and smelled so fresh, I braved the bees and picked a bunch. I’ve been planning on making banana bread with some too ripe nanners and figured the lavender would be a tasty twist. Seems I’m not the only one who thought of lavender being a good addition: A Bowl Of Mush had a great recipe!
I started by prepping my lavender. I simply rinsed it off and pulled the flowers and buds off of the stems and let them air dry a bit. Then following instructions on A Bowl Of Mush, I mixed 1/4 cup of the lavender with 1 cup of granulated sugar. My kitchen is smelling amazing at this point by the way.
K. Ingredient gathering time.
- 3/4 cup Lavender Sugar (plus extra for sprinkling)
- 1/2 cup butter (softened)
- 2 eggs
- pinch of nutmeg *I didn’t have any nutmeg so I substituted allspice
- 1/2 tsp vanilla extract *does anyone actually measure vanilla? I just pour until I’m content with the smell 🙂
- 2 bananas mashed
- 2 cups all purpose flour
- 1/4 tsp salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup milk
So get that shit together. I should mention at this point that if you don’t have fresh lavender to work with you should use about a tablespoon and a half of the dried stuff. Also, I know this sounds obvious, but make sure your lavender is for culinary use. Don’t just go thinking that the stuff in your bouquet from the florist is okay for your consumption. Cuz it’s probably not. And I wouldn’t get too over the top with the amount you chose to use. I’m one of those people who adjusts every recipe I find, but stick with the suggested amount of lavender, because if you use more and your muffins come out smelling and tasting like a bottle of perfume, that’ll be your bad.
Oh, how pretty!
So now get your oven all hot and bothered: preheat to 350F
In a large bowl cream together the butter and lavender sugar while wishing you had a KitchenAid Mixer…swoon.
Add the eggs, vanilla extract and nutmeg (or allspice…or whatever else you feel like throwing in there), and beat it like it stole your purse.
Add the mashed bananas and milk, beat that too.
For the next part, I like to combine all the dry ingredients together in a separate bowl and then throw it into the wets. Put down your weapon (mixer) and grab a wooden spoon or whatever handheld mixing device you like to use. Fold in the flour mixture and mix just enough until well combined. Don’t beat the shit out of it cuz your bread will be tough. Just mix until there are no more flour bombs showing.
Now line your muffin tin (I also sprinkled the muffs with a bit more of the lavender sugar) and pop those bad boys in the oven! Bake for 16-20min. A toothpick should come out clean -you know the trick.
*If you’re baking a loaf, line the bottom with parchment paper, or lightly grease & flour (not the sides, you want that baby to rise). Mush says bake for 1 hr.
*Side note: I know they’re more expensive, but I just love cutesy muffin cups. It does nothing to make the insides taste better, but they just make me wanna eat em! I can’t help but to buy more every time I see a new design. I think it’d be cute to get a glass storage jar and stack all the different ones I have for a kind of countertop display. …Maybe when I have a little more counter space.
ANYWAY! Back to muffins!
I find that 16-20 minutes is the perfect amount of time to relax Snoop Dogg style with some gin & juice.
Okay, that’s probably not how the D-O-double G does it, but it’s how I roll so… yeah.
There’s a wonderful lavender lemonade recipe here that I will definitely be trying in the near future. But Simply is my favorite premade.
Needless to say by the time the timer went off my tumbler was empty…it was a hot day okay?! geeze
Aren’t they pretty?
Here’s a silly little muffin vid brought to you by Cunningham Muffins: