These muffins are some of the best I’ve ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You’ve got to try it! Serve warm with soft butter, if desired.
Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.
Per Serving: 205 calories; protein 3.3g; carbohydrates 37.1g; fat 5.6g; cholesterol 15.9mg; sodium 141.9mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.