Yield: 12 servings
Measure | Ingredient |
---|---|
1⅓ cup | Unbleached white flour |
⅓ cup | Soy flour |
⅓ cup | Sugar |
1 tablespoon | Loose green tea |
\N \N | ( ground coffee or spice grinder) |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
1 cup | Lemon flavored soy yogurt |
2 tablespoons | Vegetable oil |
½ teaspoon | Grated lemon zest |
2 tablespoons | Mild honey; (optional) |
2 teaspoons | Lemon juice; (optional) |
Preheat oven to o 375 F. Line 24 mini muffin cups with paper liners or spray bottoms with cooking spray. In a large bowl, whisk together flours, sugar, ground tea, baking powder, baking soda, and salt. In a small bowl, mix together yogurt, oil, and zest. Add wet ingredients to dry and stir by hand, quickly and lightly, until just mixed. Divide batter evenly between 24 prepared mini-muffin cups. Bake for 12 to 15 minutes. If desired, prepare a honey lemon glaze for the muffins by combining honey and lemon juice, heating for 10 second in a microwave, and stirring until smooth.
Drizzle glaze over hot muffins before removing from muffin pans.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.