3 and 1/2 cups flour (all-purpose flour or half oat, half brown rice flours for gluten-free muffins)
2 t. baking powder
1/2 t. salt
1/8 cup lambsquarters seeds
1 tablespoon lemon zest
1 cup honey (or 1 and 1/2 cups sugar for cupcakes)
4 large eggs, beaten
1 cup kefir (or buttermilk or yogurt thinned with milk)
1/2 cup milk
1/4 c. melted butter
Preheat oven to 375. Mix dry ingredients and set aside. Mix honey, eggs, kefir, milk, and butter. Add dry ingredients and mix together. Pour into greased muffin tins and bake 25-30 minutes. Makes about 2 dozen.
1/4 t. powdered culinary lavender buds*
2 T. lemon juice
1/4 c. butter, softened
Place lavender, lemon juice, butter and 1 cup powdered sugar in food processor and blend or place in mixing bowl and blend with beaters. Add powdered sugar to desired consistency. Spread over muffins and, if desired, sprinkle with extra powdered lavender.
*To powder lavender buds, place in food processor and blend. Then sift through mesh strainer. Culinary lavender tastes best for cooking but you can experiment with lavender buds sold for herbal purposes. Just be sure to use less as culinary lavender is milder in flavor.