Makes 12 Muffins
1 cup light cream
6 Tbs granulated sugar
3 Tbs fresh lemon verbena, chopped
½ cup all-purpose flour
1 lb fresh apricots, pitted and sliced
Bury lemon verbena leaves in superfine sugar in a tightly closed container. Let stand overnight before using.
Preheat oven to 400°. Generously grease or line with paper muffin cups, a 12-cup muffin tin. (Do not use foil muffin cups.)
In a medium bowl, combine lemon verbena, blueberries and walnuts. Set aside.
In a large bowl, mix together flour, baking powder, and sugar.
In a medium bowl, whisk together milk, safflower oil, and egg. Pour into flour mixture and stir until just blended.
Add the blueberry-lemon verbena mixture and gently fold together. (Batter should not be smooth.)
Divide the batter into the cups of the prepared muffin tin.
Sprinkle each muffin with a little of the lemon-scented sugar. (Use any remaining lemon sugar for tea.)
Bake 25 minutes, or until golden.
Remove from oven and let cool in muffin tin for two to three minutes.
Remove muffins and cool on a rack.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.