Little lemon and green tea muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Unbleached white flour |
| ⅓ | cup | Soy flour |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Loose green tea |
| ( 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) |
Directions
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.