| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veglife1 |
12 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Unbleached white flour |
| 1/3 |
c |
Soy flour |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Loose green tea |
|
|
( ground coffee or spice grinder) |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Lemon flavored soy yogurt |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Grated lemon zest |
| 2 |
tb |
Mild honey; (optional) |
| 2 |
ts |
Lemon juice; (optional) |
INSTRUCTIONS
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@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.
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