Lemon Lavender Mascarpone Muffins

These lemon lavender mascarpone muffins are so bright and floral for a perfect spring breakfast or brunch! They are also so simple to make.

Total Time

45min

4.0

1 Rating

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 3/4 cups

All-Purpose Flour

•

3/4 cup

Granulated Sugar

•

1 Tbsp

Baking Powder

•

Lemon , zested, juiced

•

1 tsp

Dried Lavender Bulbs , crushed

•

1/4 tsp

Baking Soda

•

1 pinch

Salt

•

1 1/2 cups

Milk

•

1 cup

Mascarpone Cheese

•

1/4 tsp

Lavender Extract

•

Eggland's Best Classic Eggs

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C) and spray a 12 well muffin pan really well with cooking spray.

Combine the All-Purpose Flour (1 3/4 cups) , Granulated Sugar (3/4 cup) , Baking Powder (1 Tbsp) , 1 teaspoon of zest from the Lemon (1) , Dried Lavender Bulbs (1 tsp) , Baking Soda (1/4 tsp) and Salt (1 pinch) in a large mixing bowl and whisk them all together to aerate them.

Combine the Milk (1 1/2 cups) , Mascarpone Cheese (1 cup) , 1/2 teaspoon of lemon juice, Lavender Extract (1/4 tsp) , and Eggland's Best Classic Eggs (2) in another bowl and whisk them together until smooth.

Pour the wet ingredients into the dry ingredients and whisk everything together until it is a smooth batter.

Fill the muffin wells almost to the top using a heaping 1/3 cup measure. Bake the muffins for about 25 minutes, until they puff up gorgeously and bake through.

Use a toothpick and insert it into the center of a few to make sure it comes out cleanly. Let them cool for 5-10 minutes in the pan, then turn them out onto a rack to cool completely.

Serve them immediately and enjoy!

Nutrition Per Serving

CALORIES

223

FAT

9.8 g

PROTEIN

4.8 g

CARBS

28.4 g