Ingredients:

• 2/3 cup white sugar
• Grated zest of 1/2 an orange (or you can do 1 lemon. I was just in a pinch and had no lemons)
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup lemon juice
• 3/4 cup sour cream
• 2 large eggies
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted and cooled. Or margarine’s really fine.
• 2 tbsp black chia seeds (because poppy seeds are fo suckas!)

Glaze:

• 3/4 cup icing sugar
• 1/4 cup butter
• 2 tbsp lavender, crushed
• This icing takes about a month of sitting in a jar in the fridge to taste just right. So in that case you can make the alternative:
• 3/4 cup icing sugar
• 1-2 tbsp lemon juice

Directions:

1. Line 12-cup muffin tin with 12 paper cups.
2. In large bowl, rub together sugar and zest with fingers until moist and pungant. Whisk in Flour, baking powder, baking soda, salt.
3. In medium bowl, whisk together lemon juice, sour cream, eggs, vanilla until well blended. Add butter until well blended and then pour over dry mix.
4. Stir gently with spatula – but quickly – to blend but don’t overmix. A few lumps are OK. Stir in chia seeds.
5. Use scooper to fill muffin cups with equal amounts of batter.
6. Bake in preheated 400 degree oven 18-20 minutes until tops are golden.
7. Cool muffins tin of rack for 5 mins. Remove muffins and cool completely on rack.

For the glaze: Stir everything together until smooth. Drizzle or use butter knife depending on consistancy. Calm down and wait until icing is set.

Devour with 11 friends or all by yourself.

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This item was part of our food swap on March 25th, 2013.  This dish was swapped for:

• Natalie’s Butternut Squash and Kale Saag
• Jenn’s Smokey Lentil Chard Soup
• Hannah M’s Hungarian Mushroom Soup
• Sonia’s Lemon Cranberry Scones
• Hannah R’s Tea Blend