Gluten-Free Peppered Almond Lavender Muffins

       Today I’m bringing you a unique and unexpected combination of flavors, nicely packaged into one little muffin.  I decided to blend one of my favorite flavors (almond) with two other flavors that are not so commonly used in baked goods!  To be honest, I went into this recipe not really knowing what to expect, but as it turns out, this combination has been quite a hit with my customers!  I hope you’ll give it a  try and let us know what you think…

You'll need:

1 cup unsalted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

2 tsp butter extract

1 tbsp almond extract

4 eggs

2 1/2 cups gluten-free all-purpose flour

1/2 cup Bob’s Red Mill Almond Meal

2 tsp xanthan gum

1 1/2 tsp baking powder

1 ½ tsp baking soda

1  tsp salt

1 cup buttermilk

2 tbsp lavender flowers

2 tsp black pepper

Makes 12 Jumbo Cupcakes

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.

       Using an electric mixer in a medium bowl, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until creamed.

       Gradually add in the eggs, one at a time.  Mix well between each addition.

           In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk. Finally, fold in the lavender flowers and black pepper.

       Pour batter into prepared cupcake tins, filling them about three-quarters of the way full.  Next, Sprinkle the tops with sparkling sugar if desired. 

 

      Bake for 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

       Allow to cool in the muffin tins for five minutes before moving to a cooling rack.

       After they have completely cooled, pour yourself a cup of hot tea to enjoy with these flavorful muffins!