Lavender & Cornflower Muffins 

These delicately  flavoured wholesome treats will leave you feeling satisfied, like to you have fed your soul with yumminess xxx



  • 2 medium eggs

  • 125ml vegetable oil

  • 250ml semi-skimmed milk

  • 250g golden caster sugarI swapped for Xylitol ( its healthier)

  • 400g Wholemeal self-raising flour sieved 

  • 1 tsp salt

  • 2-3 drops of natural lavender flavouring ( I used Foodie flavours)

  • I used a handful of petals from naturally growing cornflowers this isn't essential to the recipe but it's pretty.







  • STEP 1 Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

  • STEP 2 Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar  or Xylitol and whisk until you have a smooth batter.

  • STEP 3 Sift in 400g wholemeal self-raising flour and 1 tsp salt then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

  • STEP 4 Stir in  2-3 Drops of natural Lavender flavouring and gently add cornflower petals (If using)

  • STEP 5 Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking

  • .

  • STEP 6 Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely