In the first bowl combine:
1 TBS Lemon Zest
1 TBS lavender buds
1 cup grated Zucchini
1 egg (or omit egg, and use 1/2 cup almond milk total)
1/2 cup maple syrup
1/4 cup olive oil
1/4 almond milk (or any kind of milk)
1/4 cup orange juice (or lemon juice)
1 tsp vanilla extract
In second bowl combine:
1 1/2 cups whole wheat flour
1/2 cup corn meal or polenta
1 TBS baking powder
1/4 tsp salt
1 tsp nutmeg
Mix each bowl so that the ingredients in each are well combined. Then add first bowl contents to second bowl. At this point, add:
1 to 1 1/2 cup fresh blueberries.
Combine everything gently. Spoon batter into 12 muffin cups.
Bake for 20-30 minutes in a 350 oven, or until golden brown.
Ideally, these muffins should have a tangy sweet topping. Here are two ideas:
~1/2 maple syrup + 1/4 cup orange juice, simmered in a saucepan until thickened, then drizzled over muffins when done baking.
Serve with a flower salad! The flowers pictured are from our garden and lawn. In the mix are: cilantro flowers, nasturtium, pansies, white clover (this grows wild), white clover leaves, dill flowers, and marigold petals. Flowers are the missing part of our diets- and they're so pretty and fun to eat! For pictures of a few more wild edible flowers, check out Sergei Boutenko's page here.
(I learned how to make vegan muffins from Meredith McCarty, who has an incredible baking cookbook called "Sweet and Natural". All the recipes in it use natural sugars like honey or maple syrup, and use only plant oils instead of butter or eggs.)