Eggless Lavender Berry Muffins are easy to make and eggless. Eggless Lavender Berry Muffins are as light as sponge cake. Eggless Lavender Berry Muffins are made with homegrown lavender and store-bought Frozen berries (blueberries and raspberries). These moist and perfectly sweet muffins are packed with fresh lavender and berries combination, a simply divine flavor just spread with butter or as it is and enjoy.
The texture of this muffin is unbelievable. I’m pretty sure that this is the best eggless muffins one can bake. It’s as light as sponge cake, you can imagine how light that cake would be. You would never know these Muffins were made without eggs due to their light texture and incredible flavor!
I just baked this muffin third time in one month! No wonder first two times I couldn’t managed to take photos of it as within no time all vanished cause my girls loved it so much. I’m happy they liked it. So! Finally, this time when they were playing outside, I managed to baked and clicked it. And here I’m posting of these delicious Eggless Lavender Berry Muffins.
Ingredients:
• 2 ½ Cup All Purpose Flour
• 3 tsp Baking Powder
• ¼ tsp Salt
• 1 cup Milk
• 1 cup Sugar
• ¼ cup Oil
• 1 tsp Vanilla Extract
• 1 tbsp White Vinegar
• 1 Ripe Banana Mashed
• 1 cup Mix Frozen Berries (Blueberries and Raspberry)
• 1-2 tsp Lavender Flowers (Dried or Fresh)
• Muffin Molds and Pan
Method:
1. Preheat an oven on 350F or 180C.
2. Take a large mixing bowl. Add the flour, sugar, baking powder, salt and keep aside.
3. In another bowl add mashed banana, vanilla extract, milk, oil and mix it well.
4. Now add the wet mixture into the dry mixture and mix it well till no lumps, then add white vinegar, mix it and make a smooth batter.
5. Add frozen berries, lavender flowers and fold the batter using spatula.
6. Take a muffin pan, place muffin liner or mold and fill the batter 2/3 into the molds.
7. Place the pan into the preheated oven and bake it about 40-45 mins or insert a toothpick into the center of one of the muffins and if it comes out clean means it is done.
8. Remove the pan from oven and let it cool down for 10mins.
9. Eggless Lavender Berry Muffins are ready! Enjoy the muffins with a cup of tea or coffee or just enjoy as a dessert.
Tips:
• You can use dried or fresh berries instead of frozen.
• You can store the muffins into an airtight container in a fridge up to the week.
- 2 ½ Cup All Purpose Flour
- 3 tsp Baking Powder
- ¼ tsp Salt
- 1 cup Milk
- 1 cup Sugar
- ¼ cup Oil
- 1 tsp Vanilla Extract
- 1 tbsp White Vinegar
- 1 Ripe Banana Mashed
- 1 cup Mix Frozen Berries (Blueberries and Raspberry)
- 1-2 tsp Lavender Flowers (Dried or Fresh)
- Muffin Molds and Pan
- Preheat an oven on 350F or 180C.
- Take a large mixing bowl. Add the flour, sugar, baking powder, salt and keep aside.
- In another bowl add mashed banana, vanilla extract, milk, oil and mix it well.
- Now add the wet mixture into the dry mixture and mix it well till no lumps, then add white vinegar, mix it and make a smooth batter.
- Add frozen berries, lavender flowers and fold the batter using spatula.
- Take a muffin pan, place muffin liner or mold and fill the batter ⅔ into the molds.
- Place the pan into the preheated oven and bake it about 40-45 mins or insert a toothpick into the center of one of the muffins and if it comes out clean means it is done.
- Remove the pan from oven and let it cool down for 10mins.
- Eggless Lavender Berry Muffins are ready! Enjoy the muffins with a cup of tea or coffee or just enjoy as a dessert.
• You can store the muffins into an airtight container in a fridge up to the week.
![[AD] Grilling season is here and today I’m sharing my fav Indian style grilled veggie skewers made with @trulygrassfed Ghee. I love using their dairy product, especially Ghee with clean buttery flavor. It is ideal for cooking, baking and perfect for sauteing because of its high smoke point, which is well above typical cooking temperatures that has most of vegetable oils.
When spring finally squishes wetly away and summer’s heat arrive in full force, we want to celebrate by spending as much time outside possible, why not cook and eat outdoor? Luckily, we have a practically endless number of recipe ideas. So made these veggie skewers and used Truly Grass Fed Ghee instead of oil or butter and let me tell you it taste so good, far better than grilled with regular cooking oil or butter.
The Truly Grass Fed products are non-GMO, growth hormone rBST-free* and antibiotic free, perfect for vegetarian diet and naturally lactose free. Their products include natural sharp cheddar cheese, natural aged cheddar cheese, naturally creamy butter salted, and naturally creamy butter unsalted are so good. #PairsWithYou #ChooseTruly
https://lnk2.io/wkZCNSl
Ingredients
2-3 tbsp Truly Grass Fed Ghee/Clarified Butter
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp cumin Powder
2 tsp Tandoori Masala
Salt
1 tsp Ground Black Pepper
1cup dice onion
1 cup diced bell pepper
1 cup whole Portobello Mushrooms
1 cup round sliced carrots
1 cup Cherry Tomatoes
For coating
½ cup hot sauce or Indian style spicy ketchup
1 tbsp Truly Grass Fed Ghee/Clarified Butter
½ tsp tandoori masala
Method
Add ghee in a large bowl, melt it, then add all the spices and mix it well.
Add all the veggies, mix and coat it well and keep aside for 30 mins.
Preheat an oven on highest temp.
Now insert the veggies in skewers.
Place the prepared skewers on a baking sheet and grill it into the oven about 10-15 mins. You can grill it on a griller.
Add the coating ingredients in a bowl, heat it little bit, mix it and apply with brush on grilled veggie skewers.
Serve the veggie skewers with mint chutney and enjoy.](https://secureservercdn.net/198.71.189.253/db4.60a.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png)
