Blackberry Lemon Tea Cakes
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.
Raspberries can be substituted for the blackberries in this recipe.
Copyright 2019 Center for Nutrition Studies. All rights reserved.