Lavender Pear Muffins
1 1/2 c Flour (I use whole wheat pastry flour usually, but all purpose will do)
1/2 c Sugar
2 tsp Baking powder
1/2 tsp Salt
1/2 c Milk (I use soy)
1 tbsp Lavender flowers, you can get these in the bulk spice/herb section of the store
1/2 c Butter, melted and cooled (I use margarine)
1 Large Egg, beaten (or egg replacer)
1 c peeled, diced Pear (about 1 pear, you can also use an apple)
Preheat oven to 375. Line or coat 12 muffin tins.
In a large bowl sift all dry ingredients together, then make a well in the center.
In a separate bowl whisk together milk, lavender, butter and egg. Add to the flour mixture and stir by hand until batter is evenly moistened. Fold in 1/2c of the pear.
Fill the prepared muffin tins 3/4 full, tapping the bottoms gently to release air bubbles.
Sprinkle the remaining pear over the muffins.
Bake 25 min, until toothpick comes out clean. Cool in the pan ten minutes then transfer to a cooling rack.
Recipe adapted from David Berry @ CIA