Orange Zest and Lavender Muffin
Essential Oils

Orange Zest and Lavender Muffins

Orange Zest and Lavender MuffinsOrange Zest and Lavender Muffins

This is our last post using the lavender secret ingredient, and I really hope it’s changed your mind on how lavender can be used a beautiful flavor, and not just in soap, lol!! Orange zest and lavender muffins are a favorite in my house, and the lavender chicken, though floral and yummy, I must say, that between the chicken and these muffins, my kids choose the muffins time and again, hands down.

Breakfast is their favorite meal of the day, and these muffins are so good, you’ll want to make a couple of batches and freeze them for those early mornings when everyone’s trying to rush out the door.

That aside, I’m ready to enjoy a nice breakfast muffin, and I don’t always know exactly what goes into the processed muffins in the store, so let’s make some from a muffin recipe I really enjoy.

Here’s what you’ll need to follow along:

1 orange, quartered and seeds removed (with peel)Orange Zest and Lavender Muffins

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1/2 cup orange juice

1 large egg

1/2 cup butter

1 3/4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 drops of lavender oil (found here)

Zest of half an orange

Preheat oven to 400F. Spray a muffin tin (12) with non-stick cooking spray, or coat with coconut oil, and set aside.

Put orange quarters in food processor (or blender) along with orange juice and blend until smooth.Lavender Young Living

Add egg and butter to nutribullet and combine, then pour into a large bowl.

Add two drops of your Lavender oil. Just enough that you get the taste, but not so much that it’s competing with the orange. Speaking of which, add the zest of half an orange at this point.

Combine the dry ingredients together in a separate bowl, then add all at once to orange mixture and stir to combine.

Fill muffin cups about 3/4 full.

Bake for 20 minutes. Then remove from oven and let stand for 5 minutes before popping them out to enjoy. Yum!



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Credit: This recipe was originally published by Lennie. Although we’ve tweaked it a bit, all credit goes to her.

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