Green Tea Muffins

I really thought I had already posted this recipe, but when I went to pull it up this morning surprise! It is not here. Luckily, I have it written down in my handy recipe notebook. And I have to share this with you because it is so darn versatile. The original recipe is marvelous just as it is. Everyone in the family loves them. Everyone. My favorite part? It is effortless to throw together. One bowl. Stir. Done! Love it.

I rarely follow a recipe exactly. I am always tweaking, trying to improve the nutritional content, the flavor, the texture....something. So, here is the version I use as my base recipe, obviously touched up from the original. Feel free to adapt it. I haven't had it come out badly yet.

Green Tea Muffins

1 1/4 c flour (white and wheat both work, I use a mixture of both)
1/4 c Bob's Red Mill GF Garbanzo and Fava flour (to up the protein content)
1/2 c brown sugar (sometimes I use only 1/3)
1/2 c white sugar (again, sometimes only 1/3)
3/4 tsp sea salt
2 tsp baking powder
1 Tbsp hemp protein powder (or protein powder of choice- optional)
3/4 c strongly brewed green tea (3 bags in 3/4 c water- I use decaf)
1/4 c safflower oil

Preheat oven to 400. Whisk together dry ingredients in a large bowl. Add tea (hot or cooled.) and oil and mix until combined well. Spoon into muffin cups and bake 25 minutes. Fill muffin cups just about 1/2 full in order to make all 12. They rise nicely.

If you use the full amount of sugar these muffins get a crunchy, crispy top that is mmmm. I have been known to use different flavors of tea, though green tea is my favorite in this recipe. I have stirred in pomegranate arils (WOW!), cranberries, apricots, currants, you name it. Haven't ruined them yet. So, feel free to play with this and make it your recipe. You'll enjoy every bite.


*Edited to note: I have just discovered my favorite modification so far. I used lemon tea in place of green tea, and stirred in blueberries. Top with a little crumb topping or a sprinkle of raw sugar and bake. Oh. My.