Lemon and Strawberries are the essence of summer. This recipe is not only very refreshing, but also very easy to make and with the right ingredients can be quite healthy. Lemon Basil is a fun treat to add to many dishes. It has a smell of fresh lemon drop candy that I so much enjoy while walking through the garden. As with several herbs, Lemon Basil takes part as one of my favorite aroma therapy sessions.
2 1/2 cups unbleached flour
3/4 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Zest and juice of one lemon
1 egg (organic or farm fresh is best)
3/4 cup 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 unsalted raw sunflower seeds (amount depends on desired crunchiness)
Preheat oven to 375 degrees. Rack should be in center of 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 to 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 minute and you will have instant buttermilk.
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