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Blackberry Lemon Tea Cakes Recipe

What You'll Need

2 cups whole wheat pastry flour

½ cup Sucanat

1½ tsp baking powder

1 tsp grated lemon zest

½ cup plain soy yogurt

1 cup nondairy milk

1 Tbsp lemon juice

2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water)

1 cup blackberries

2 Tbsp unsweetened reduced fat coconut (optional)

How to Make It

1 Preheat oven to 350 degrees F.

2 Line a 12-cup muffin pan with paper liners (or use a nonstick pan).

3 Combine flour, Sucanat, baking powder, and zest in a medium bowl.

4 Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl.

5 Pour the wet mixture into the dry mixture and stir until just moistened.

6 Gently fold in the blackberries.

7 Spoon mixture evenly into the prepared muffin cups.

8 Sprinkle coconut over the tops for decoration (optional).

9 Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.

Cooking Tips

Raspberries can be substituted for the blackberries in this recipe.

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