Lemon-Lavender Muffins

These are a quintessential spring/summer treat!

1/2 cup sugar
1 1/2 tsp lavender
1 1/2 tsp grated lemon zest
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup buttermilk (I used regular & added a Tbsp of lemon juice)
1/3 cup vegetable oil
1 tsp lemon or vanilla extract
1 egg
2 Tbsp melted butter

Note: I also added 1/4 cup fresh-squeezed lemon juice as the batter seemed really thick...

Preheat oven to 400 F, and prepare muffin pan. Combine sugar, lavender and lemon zest in a blender or food processor; process until lavender is chopped. Remove 2 Tbsp. to a small bowl & set aside. Combine remaining sugar mixture, flour, baking soda, baking powder & salt in a large bowl. Stir together buttermilk, oil, extract & egg in a small bowl; add to dry ingredients, stirring just until combined. Spoon into muffin tin and bake for 15-20 minutes until they spring back to light touch. While they're still warm, brush with the melted butter & dip in the reserved sugar mixture.Makes 12 regular muffins or 24 miniature ones.