When I was a child, my mother was a "stay-at home" mom. Everyday she would meet my brother and me at the bus stop when school let out. We were carefully escorted home, seated at the kitchen table, and served some variety of freshly baked goods while she plied us with questions about our day. One snack she served was lemon-yogurt tea cakes; a dense, moist, tangy treat. Fast forward 20 years, I am the one serving the teacakes and dairy-free milk to my two kiddos after school. Unfortunately, mom's recipe contained both eggs and milk and I wanted my kids to taste these delightful treats. After some love, research and a wee bit of experimentation, I give you the new and improved Lemon-Yogurt Teacakes!
2 medium lemons
1 1/4 cup flour
1 cup whole wheat flour
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 Butter-flavored Crisco or non-dairy margerine
8 oz vanilla SO Delicious Coconut Milk Yogurt
1/4 cup applesauce
Line 12 muffin cups and preheat oven to 350.
Grate the lemon and reserve 2 "generous" tablespoons.
Mix flours, sugar baking powder, baking soda and salt.
Cut in the Crisco/margarine until the mixture resembles coarse crumbs.
Mix yogurt, applesauce, lemon juice and peel.
Combine with the dry mixture, stirring just until moistened.
Spoon into paper liners.
Bake 18-20 mins.
