12 Serves
102 Mins
1 g
36 g
10 g
Preheat your oven to 175°C and line a muffin tray with liners.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
17 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and dried lavender.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs and honey until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with a splash of milk if needed, until just combined.
Divide the batter into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted comes out clean.
Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Dried Lavender
Butter
Sugar
Egg
Honey
Vitamin A
13 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
17 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
4
g13
g12
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g