meyer lemon olive oil tea cakes

hot flash cook

Hot Flash Cook Meyer Lemon Olive Oil Tea Cakes

serves 12

ingredients

• 1 cup whole wheat pastry flour

  blood sugar & pre-diabetes
• ¾ cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup coconut sugar or light brown sugar

  blood sugar & pre-diabetes
• 3 large eggs
• ½ cup extra-virgin olive oil
• ¼ cup plain Greek yogurt

  bone density (I'm shrinking!)muscle loss
• Zest of 2 Meyer lemons
• 3 tbsp fresh Meyer lemon juice
• 1 tsp vanilla extract
• Powdered coconut sugar or stevia-erythritol blend for dusting

  blood sugar & pre-diabetes

method

1. Preheat oven to 350°F. Grease and flour a 12-cup muffin tin.
2. Whisk together whole wheat pastry flour, all-purpose flour, baking powder, and salt.
3. In a large bowl, whisk together coconut sugar and eggs until pale, about 2 minutes.
4. Whisk in olive oil, Greek yogurt, lemon zest, lemon juice, and vanilla until smooth.
5. Fold in flour mixture until just combined; do not overmix.
6. Divide batter evenly among muffin cups, filling each about two-thirds full.
7. Bake 18–22 minutes until golden and a toothpick comes out clean.
8. Cool in pan 10 minutes, then turn out onto a wire rack.
9. Dust lightly with powdered coconut sugar or stevia-erythritol blend before serving.