I have been working on my life goal of being able to cook everything and anything which I document on wrightkitchen.com. This recipe was the result of shopping for ingredients I hadn't yet used. This experiment proved to be delicious. I baked these 2 times the first week I came up with them just to be able to smell the aroma it filled my home with. For lavender lovers, this is an immediate hit. You taste it throughout while also biting into chunks of dark chocolate. These muffins fill its surroundings with a lovely lavender sent when left out.
2 cups all-purpose flour
1 1/4 cup sugar
1 tablespoon dark chocolate sweetened cocoa powder
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 cup low-fat milk
1/3 cup vegetable oil
2 eggs beaten
1 cup dark chocolate chips
2 tbsp lavender, plus extra to sprinkle
No nutrition information available
Preheat oven to 400. In a large bowl, sift together flour, sugar, cocoa powders, baking soda, baking powder, and salt. Whisk until combined. In a medium bowl, beat eggs then add oil, milk, sour cream and whisk together. Combine wet mixture with the dry into the large bowl and mix both together. Once combined, fold in lavender and dark chocolate chips. Put liners in muffin/cupcake tin and fill equal amounts of chocolate lavender mixture into each liner, sprinkle some lavender onto the tops of each muffin. Put pan into oven and bake for 15-20 minutes. Test with a toothpick, muffins will be ready when it comes out clean.