Lavender Corn Muffins
Lavender Corn Muffins are delicious lightly sweetened muffins that can be as easily enjoyed for breakfast as a sweet treat.
- 1 cup cornmeal
- 2/3 cup all purpose flour
- 1/3 cup dessicated coconut
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 1 teaspoon lavender
- 3 eggs
- 2/3 cup coconut milk
- 1/3 cup oil
Preheat oven to 350 F. Spray silicone muffin cups or a muffin pan with non stick spray.
In a large bowl, combine cornmeal, flour, coconut, baking powder, salt, baking soda, sugar and lavender. Stir to combine.
In a small bowl, whisk eggs, coconut milk and oil. Whisk until thoroughly mixed and homogenous.
Add wet ingredients to dry and mix until thoroughly incorporated.
Fill muffin cups 3/4 full.
Bake for 25 minutes until a toothpick or cake tester inserted comes out clean.
Calories: 317.26kcal | Carbohydrates: 37.91g | Protein: 5.04g | Fat: 16.67g | Saturated Fat: 6.19g | Sodium: 216.89mg | Fiber: 1.53g | Sugar: 13.17g