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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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If you're as big a fan of black tea with lemon as I am, you'll LOVE these! Lemon balm is infused with teabags into the milk, then the oatmeal batter is capped off with a whole lemon's zest and juice! Ingredients:
1 cup non-dairy milk (i used soy) |
2 black teabags |
1/4 cup minced lemon balm |
1/2 cup flour |
1/2 cup whole wheat flour |
1/4 cup rolled oats |
2 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
2 tbsp oil |
2 tbsp unsweetened applesauce |
1/4 cup brown sugar |
4 packets krisda stevia (or 2 tbsp + 2 tsp sugar) |
zest and juice of 1 lemon |
1 tsp vanilla |
Directions:
1. Heat milk in a small bowl in the microwave or in a pot on the stove. Add teabags and lemon balm, stir, and set aside for 15 minutes. Strain and let cool.
2. Preheat oven 350F, line 12 muffin cups with paper liners or grease.
3. Combine milk and herbs in a small pot and bring to a low simmer. Remove from heat, cover and let stand 15 minutes. Remove teabags.
4. Mix together flours, oats, baking powder, baking soda, and salt in a medium bowl.
5. In a large bowl, mix together oil, applesauce, sugar, stevia, lemon zest and juice, vanilla and milk mixture.
6. Add the dry ingredients, folding in well.
7. Bake 20 minutes. Cool in the tin 5 minutes, then unmould.
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