Suffused with aroma of whole green tea leaves, sweetened with natural honey, and studded with antioxidant-rich cranberries, these light and vibrant muffins add a powerful jumpstart to that oh-so-important first meal of the day.
2 cups All-Purpose Flour
½ cup Sugar
2 tbsp Ground Green Tea Leaves
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
2 medium Eggs
1 small Lemon (juiced & zested)
½ cup + 2 tbsp Buttermilk
1/4 cup Honey
1 stick Butter (melted)
½ cup Dried Cranberries
Photo courtesy of Emily
Preheat the oven to 375F. Line a regular muffin tin with paper cups, or spray the tin lightly with oil and coat with flour.
Combine the flour, sugar, teas, powder, soda, and salt in a bowl. In a second bowl, whisk together the eggs, lemon juice, lemon zest, buttermilk and honey. Add the egg mixture to the flour mixture, pour in melted butter, and mix gently to combine (the batter should still be very lumpy). Fold in the cranberries and divide the batter between the muffin cups. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Remove from oven, let sit for 10 minutes, and then remove the muffins to a rack to cool completely. Serve immediately.
Yield: 12 small muffins
Note: For lighter muffins, separate the egg whites and whip to stiff peaks. Fold gently into the batter before adding the cranberries.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”