Spicely Organics Vanilla Extract -- 2 fl oz
Chamomile-Honey Fluted Muffins
Chamomile-Honey Milk
- 6-8 chamomile tea bags (Note: Cut open tea bags for enhanced flavor, then strain.)
- 1 cup plant-based milk (or dairy milk)
- 2 Tbsp. Nature Nate’s Raw & Unfiltered Honey
- 2-3 Tbsp. ghee (or butter)
Batter
- 2 cups King Arthur Baking Company Organic Unbleached All-Purpose Flour (or gluten-free flour)
- ½ cup light brown sugar
- ½ cup Chosen Foods Avocado Oil
- 1 tsp. Himalayan pink salt
- 2 tsp. baking powder
- 2 eggs (room temperature)
- 1 tsp. vanilla extract
Optional Glaze: 2 Versions
Chamomile Glaze
- ¼ cup heavy cream
- ½ tsp. Now Tapioca Flour
- 1-2 tsp. honey
- 2 tsp. chamomile tea
Chamomile Honey-Butter Glaze
- 1-2 tsp. melted butter
- 1 tsp. chamomile tea
- 1 tsp. honey
- 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.
Chamomile Glaze
- In small saucepan, combine cream, flour, honey and chamomile. Simmer until thickened.
- Drizzle glaze over muffins.
Chamomile Honey-Butter Glaze
- In small saucepan, melt butter and add chamomile. Let blooms steep for 5 minutes; strain and add honey.
- Drizzle glaze over muffins.
Get the ingredients you’ll need from Vitacost!
