Lemon Lavender Muffins

Ingredients

1 package of Rebel Lemon Lavender Muffin Mix
2 tablespoons fresh lavender, finely minced
2/3 cup whole milk
3 tablespoons lemon juice
2 teaspoons lemon zest (optional)
1 egg
6 tablespoon butter, melted and cooled

Glaze

1 1/4 cup powdered sugar
3 tablespoons lemon juice
purple lavender flowers from 1 bunch of lavender

Heat oven to 400 degrees. Grease the bottoms of a 12-cup muffin pan or line with baking cups. Place muffin mix into a large bowl. Add in the finely minced lavender leaves. Stir with a fork.

In a small bowl, whisk together milk. lemon juice and zest. (Milk will curdle).

in another bowl, lightly beat egg and whisk in the slightly cooled butter. Add butter mixture to milk mixture.

Add wet ingredients to flour mixture. Mix with a spatula and stir just until blended. Divide evenly among muffin cups.

Bake muffins for 20-25 minutes. Cool on wire rake for 10 minutes.

While cooling make the glaze. In a small combine the sugar and the lemon juice. Mix until all the sugar has been absorbed. Remove the muffins from the pans and dip each muffin top into the glaze. Before the glaze has time to set, sprinkle the tops with lavender flowers.