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5 lavender heads
200 g (7 oz) Billington’s Unrefined Light Muscovado Sugar
200 g (7 oz) Allinson Organic White SR Flour
100 g (4 oz) Allinson Wholemeal SR Flour
1 pinch bicarbonate of soda
150 ml (5 fl oz) natural yoghurt
6 tbsp skimmed milk
1 large egg
Finely grated zest and juice of 3 unwaxed lemons
100 g (4 oz) butter
For icing:
125 g (5 oz) Billington’s Unrefined Golden Icing Sugar
Juice of 1 lemon
Preheat oven to 190C, 375F or gas mark 5. Line 9 holes of a muffin tray with paper cases.
Snip the flowers from lavender heads and put into a food processor with sugar. Whizz together. Tip lavender sugar into a bowl then add white and wholemeal flour and bicarbonate of soda. In a jug, mix together yoghurt, milk, egg, lemon zest and juice. Soften butter in a microwave for 30 seconds. Add all wet ingredients to dry and stir gently together until just combined. Spoon into muffin cases and bake for 20 minutes, until well risen and firm. Cool. Meanwhile, sieve icing sugar into a bowl and add just enough lemon juice to form a smooth icing. Spoon over muffins.
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