Honey Apricot Almond Muffins

Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and sugar in a medium bowl; set aside.

Melt one stick of butter on low heat. Add honey and stir.

Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add butter to almond meal mixture. Add egg white mixture to almond meal mixture and fold to combine, Take care not to over mix.

Divide batter among muffin cups. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.

Meanwhile, melt 1 tablespoon butter into a frying pan. Add apricots to frying pan and sear on both sides. Add a pinch of lavender blossoms. Drizzle two tablespoons of honey, and allow the apricots to caramelize a bit.

Transfer apricots to the oven alongside the muffins. .

Sprinkle muffins with powdered sugar.

Serve the honey-apricots with the muffins, and enjoy!