Macrobiotic Lemon Muffins

Name: Macrobiotic Lemon Muffins
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams ● All-purpose flour; 60 grams ●Whole wheat flour; 5 tbsp ●Beet sugar; 1 1/2 tsp ● Non-aluminum baking powder; 50 grams Canola oil; 1 handful Oatmeal (optional); 1 Lemon; 70 ml Natural soy milk; 20 grams Your choice of nuts; 1 Mint leaves (optional)

cookpad.japan @cookpad_jp

I made these since I received some onions.

If you don't have lemons, you can use 2 tablespoons of lemon juice concentrate. If you don't have whole wheat flour, you can use 160 g of white flour. If you don't have a food processor, you can knead it with your hands until it becomes crumbly. Recipe by suziehippy

I made these since I received some onions.

cookpad.japan @cookpad_jp

I made these since I received some onions.

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Ingredients

6 servings

100 grams● All-purpose flour
60 grams●Whole wheat flour
5 tbsp●Beet sugar
1 1/2 tsp● Non-aluminum baking powder
50 gramsCanola oil
1handful Oatmeal (optional)
1Lemon
70 mlNatural soy milk
20 gramsYour choice of nuts
1Mint leaves (optional)

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Steps

1

Preheat the oven to 180°C. Since ovens vary, adjust accordingly.
2

Chop the nuts. (I used almonds. Walnuts would also be yummy )
3

Wash the lemon, grate the peel. Cut the peeled lemon and squeeze out the juice into a small bowl.
4

Put the ● ingredients and canola oil into a food processor and mix until crumbly.
5

Put Step 2 into a bowl and add the soy milk, lemon juice, grated lemon peel. Mix everything together with the nuts.
6

Line the muffin tray with glassine paper, pour in the batter, and bake in the oven for 30 minutes.
7

Garnish with mint and it's done. The mint adds a refreshing zing!