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LAVENDER BUTTER:.
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Combine the butter, dried lavender and honey in the bowl of a food processor.
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Process for 30 seconds.
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Reserve 1/3 cup; wrap the remaining butter in plastic wrap.
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(Or if you're making the butter in advance, transfer the whole amount to a piece of plastic wrap.
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Fold enough wrap over the butter so that you can use it to help mold the butter into a log; roll and twist the wrap on the ends to seal.
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Refrigerate or freeze.
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).
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MUFFINS:.
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Preheat the oven to 375 degrees.
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Lightly grease and flour 10 wells of a standard-size muffin pan, or line them with paper baking cups.
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Combine the agave nectar, soy milk, 1/3 cup of lavender butter, eggs and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on low speed to incorporate.
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Combine the flour, sugar, baking powder, baking soda and salt on a sheet of wax paper or parchment paper.
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With the motor running, add the flour mixture to the bowl in two additions, beating (on low speed) until well incorporated.
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The batter will be quite dense.
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Divide it among the prepared muffin wells, filling them two-thirds full.
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Bake for 17 minutes, or until the muffins are light golden in color.
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Serve warm or at room temperature.
