Preheat oven to 350 degrees F. Spray fluted or regular muffin pan with cooking spray or brush with avocado oil.

In small saucepan over medium heat, stir together milk, chamomile and honey; simmer for about 5 minutes.

Over mixing bowl, pour mixture through strainer; add butter and stir.

In bowl by hand or using stand mixer, whisk together oil and sugar, then add eggs and whisk until smooth. Add milk mixture little by little and combine well.

In separate bowl, sift together flour, salt and baking powder, then add to milk mixture. Combine well. (Note: Do not overmix.)

Fill wells of muffin pan with batter and bake 15-20 minutes until golden. (Note: A toothpick inserted in center should come out clean.)

Let cool; remove muffins from pan.

In small saucepan, combine cream, flour, honey and chamomile. Simmer until thickened.

Drizzle glaze over muffins.

In small saucepan, melt butter and add chamomile. Let blooms steep for 5 minutes; strain and add honey.

Drizzle glaze over muffins.