These lemon lavender mascarpone muffins are so bright and floral for a perfect spring breakfast or brunch! They are also so simple to make.
Author: Jeanie and Lulu's Kitchen
, zested, juiced
Dried Lavender Bulbs
Preheat the oven to 350 degrees F (180 degrees C) and spray a 12 well muffin pan really well with cooking spray.
All-Purpose Flour (1 3/4 cups)
Granulated Sugar (3/4 cup)
Baking Powder (1 Tbsp)
, 1 teaspoon of zest from the
Dried Lavender Bulbs (1 tsp)
Baking Soda (1/4 tsp)
Salt (1 pinch)
in a large mixing bowl and whisk them all together to aerate them.
Milk (1 1/2 cups)
Mascarpone Cheese (1 cup)
, 1/2 teaspoon of lemon juice,
Lavender Extract (1/4 tsp)
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
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