Chamomile Honey Cupcakes {GF, Vegan-izable}
 
Makes 8 cupcakes
Ingredients
TOPPING
  • 2 cups greek yogurt or creme fraiche (or vegan yogurt / coconut cream)
  • 1 cup honey (or agave/rice syrup)
  • 2 heaping tablespoons chamomile honey
MUFFINS
  • ½ a vanilla bean (or one whole for more flavor)
  • 1 cup / 250 ml milk, almond or other plant milk if vegan
  • 5 tbsp / 10g dried chamomile flowers
  • 3 tbsp (20g) flax meal + 8 tbsp water
  • 1 cup / 100g almond flour
  • 1½ cup / 200g rice flour
  • ½ cup / 90g potato starch
  • ¼ tsp salt
  • ¼ cup / 50) brown sugar*
  • 3 tsp / baking soda
  • zest and juice of 2 lemons
  • ½ cup / 125ml chamomile-flavored honey (or agave or rice syrup if vegan)
  • ½ cup / 125ml flavorless vegetable oil such as sunflower
  • * the sugar can be skipped entirely for a healthier option.
Instructions
  1. Make the topping first: combine the honey and flowers in a bowl, and heat it over a bain-marie. The honey will turn very runny and the heat will infuse the flavor of the flowers to the honey. Let steep until cool, then heat again until runny enough to filter it trough a fine mesh strainer. Let cool, then mix a couple tablespoons into the yogurt / creme fraiche / vegan yogurt / coconut cream, whatever you are using. Reserve the rest in a glass jar.
  2. Make the muffins:
  3. First, infuse the milk: add the scraped seeds and pod of the vanilla and the chamomile flowers to the milk, and heat it gently. Be careful not to boil it! once slightly smoking, turn off the heat and let cool.
  4. In the meantime, combine the flax meal with the water, stir well and let sit until slimy and thickened, about 10 minutes. Stir every now and then to accelerate the process.
  5. Preheat the oven to 350 F˚ / 180 C˚, and grease and flour muffin tins or prepare some muffin liners.
  6. Combine the almond flour, rice flour, potato starch, salt, baking soda, sugar if using and lemon zest in a bowl.
  7. In another bowl, filter the infused milk. Add the lemon juice, chamomile honey and vegetable oil. slightly heat the liquids over a bain-marie or for a few seconds in the microwave so that the honey dissolves fully. Whisk the wet mixture into the dry mixture little by little to avoid lumps. The batter should not be too runny, but rather sticky and spoonable.
  8. Distribute the batter evenly in the tins and bake for about 20 minutes. Check for doneness with a toothpick. If batter still sticks to the toothpick, bake for 5 further minutes. It is very important not to overbake them, or they will turn stiff.
  9. once the toothpick comes out clean, remove from the oven and let cool.
  10. Frost with the chamomile yogurt, or chamomile creme fraiche for something a little more decadent. Enjoy with your favorite hot beverage!
Recipe by Hortus Natural Cooking by Valentina Solfrini at http://hortuscuisine.com/blog/2017/06/09/chamomile-honey-muffins-gf-vegan-izable/