New Breakfast of Champions (Or Girliest Recipie I've Ever Concocted):

Lavender Infused Preserved Lemon Muffins

Miss SG asked me to come up with a lavender muffin. As much as I like lavender in principle, it runs the risk of making your food taste like bath products and your friends think that you've switched teams. So, I decided to contrast it with something powerful and salty: Moroccan Preserved Lemons. They're exotic, easy to make (just mash quartered lemons rolled in salt and spices into their own juices for a few weeks), and deeply weird in pastries. I included lemon juice in these muffins, but you could leave that out and let a little more lavender shine through. They're sweet and salty with a mildly floral character, a fitting tribute to Miss SG.

1 Cup Semolina Flour
1 Cup All-Purpose Flour
1 Cup Demerara Sugar
2 Eggs
3 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Butter
1 Cup Heavy Cream
2 Tbsp Lemon Juice
2 Tbsp Lavender Blossoms
1 Tsp of Ground Spices (Allspice, Cloves, Star Anise, Corriander, and Cardamom)
1/2 Preserved Lemon Peel Finely Diced (Brunoise Cut)

Preheat oven to 400 Degrees.

Melt the butter on a double boiler, add the cream and the lavender. Allow the liquid to infuse.

Meanwhile, mix all the dry ingredients (not the egg or lemon). Beat the eggs until slightly foamy. When the cream mixture is infused adequately, strain it into a pitcher. Then pour a quarter of the liquid into the eggs while mixing. Once incorporated, pour the egg mixture back into the cream mixture and incorporate thoroughly. Add the dry mixture a little at a time, folding it in and incorporating thoroughly. Continue folding in the lemon juice and preserved lemon.

Pour into muffin tins and bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Brush tops with honey and raw sugar. Allow to cool for 5 minutes in the pan. Then finish cooling on a rack.

Serve with fresh whipped cream while trying to convince your friends that you're not gay.