Soy milk and soy yogourt are sweeter than their dairy counterparts, making them a perfect choice for muffins.
1/3 cup (75 mL) soy flour
1/3 cup (75 mL) sugar
1 Tbsp (15 mL) loose green tea, ground in a coffee or spice grinder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) vegetable oil
1/2 tsp (2 mL) grated lemon zest
1 cup (250 mL) lemon-flavoured soy yogourt
2 tsp (10 mL) aluminum-free baking powder
1 1/3 cup (325 mL) unbleached white flour
2 Tbsp (30 mL) mild honey
2 tsp (10 mL) lemon juice
Preheat oven to 375 F (190 C). Line 24 mini-muffin cups with paper liners. In large bowl, whisk together all dry ingredients. Add wet ingredients and stir by hand, quickly and lightly, just until mixed. Divide batter evenly among muffin cups. Bake 12 to 15 minutes. If desired, prepare honey-lemon glaze for the muffins by combining honey and lemon juice in small saucepan, heating for 10 seconds over low heat, and stirring until smooth. Drizzle glaze over hot muffins before removing them from the muffin tray.
Makes 24 muffins.
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