This was a second treat I made in anticipation of my Zumba miss – Another no show, I guess she had her reasons and her commitment to me did not figure at all in her list of priorities but the disappointment nor the slight irritation at being stood for the 4th time cannot be trivialized. However, my wonderful family was as always quite welcoming of this treat.
But they filled up the room with the most pleasing aromas and I was happy for a chance to use my lavender buds.
I got the general idea for the recipe from a website called Wiki – I like the fact they’d used small amounts of oil as opposed to butter, because this gave me the option of using olive oil.
Here is the recipe
Ingredients as given in the Wiki but with some key modifications
¾ cup Sugar3 cups unbleached Whole wheat flour2 tbsp.baking powder½ tsp.salt1/3 cup olive oil1 ¼ cups milk1 tbsp. Freshly squeezed lemon juice1 tbsp. Finely grated lemon zest2 tsp. dried cooking lavender buds (1 tbsp. Fresh)3 large eggs beaten2 cup fresh or frozen blueberries
Preheat oven to 375 F degrees. Combine first four dry ingredients in a large bowl. In a separate bowl, combine the lemon juice with milk and let stand for 5 mins. Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk and lemon juice mixture. Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. Bake 25–30 minutes. Cool completely before removing from pan.
Serve warn with tea!