“Basil’s In Season” Lemon Basil Strawberry Muffins
The lemon basil I use to make these muffins smells like fresh lemon drop hard candy when picked straight out of the garden. Combine the lemon basil with fresh homemade strawberry preserves and you have the essence of the summer garden at hand.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 20
Calories 182kcal
Ingredients
2 1/2cupsorganic unbleached flour
3/4cupgranulated sugaror cut in half to use organic raw cane sugar or local honey
2tsp.baking powder
1/4tsp.baking soda
1/4tsp.sea salt
Zest and juice of one lemon
1eggorganic free range or farm fresh is best
3/4cuporganic buttermilk
2/3cuporganic expeller pressed sunflower oil
1tsp.pure vanilla extract
4tbsp.homemade strawberry preservescan substitute with fresh or frozen organic strawberries or a good quality organic strawberry preserve.
1/4cupfresh Lemon Basil leaveschopped or flowers stripped from stems
1/2 to 1cupof your choice of either unsalted raw organic sunflower seedspumpkin seeds or nuts. (amount depends on desired crunchiness)
Instructions
Preheat oven to 375 degrees. The rack should be in the center of the oven. This recipe made 20 muffins. I used baking cups in my muffin pans.
In a large bowl whisk together the egg, buttermilk, oil, lemon zest and juice, and vanilla extract. Add the strawberry preserves, Lemon Basil and oil to this mixture.
In another large bowl combine flour, sugar, baking powder, baking soda, salt. Whisk it to mix it well. Add in the sunflower seeds. Gently fold the wet ingredients into the dry mixture and mix only until well combined. Over mixing will cause the batter to become tough.
Fill each baking cup almost full. Place in oven and bake for about 20 minutes. Check by inserting a toothpick. If it comes out clean they are done.
Place on a wire rack to cool.
If you don't have buttermilk you can make your own by adding one tablespoon of lemon juice or white wine vinegar to 1 cup of milk. Let it sit for about 5 minutes and you will have instant buttermilk.