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“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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20
Calories 182kcal

Ingredients

  • 2 1/2 cups organic unbleached flour
  • 3/4 cup granulated sugar or cut in half to use organic raw cane sugar or local honey
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • Zest and juice of one lemon
  • 1 egg organic free range or farm fresh is best
  • 3/4 cup organic buttermilk
  • 2/3 cup organic expeller pressed sunflower oil
  • 1 tsp. pure vanilla extract
  • 4 tbsp. homemade strawberry preserves can substitute with fresh or frozen organic strawberries or a good quality organic strawberry preserve.
  • 1/4 cup fresh Lemon Basil leaves chopped or flowers stripped from stems
  • 1/2 to 1 cup of your choice of either unsalted raw organic sunflower seeds pumpkin 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.