I was very happy last week to find that Earl Grey Green Tea was once again on the shelf at the grocery store. I prefer the taste of green tea over regular and don't feel the need to use any type of sweetener when I drink it.
To go along with my tea, I baked up a little something that was in the healthy section of my new muffin cookbook.
Lemon Polenta Muffins
Juice 4 lemons and finely grate the rinds Add 3 TBS of low fat natural yogurt to the juice and grated rinds so that it makes up 9 oz.
Mix together 6 oz of plain white flour, 1 TBS baking powder, 1/2 tsp baking soda, 10 oz polenta and 4 oz caster sugar
In a separate bowl, lightly beat two eggs with 6 TBS canola oil, stir in your lemon juice and yogurt mixture, then add to the dry ingredients and stir gently until just combined. Spoon into a greased muffin pan (or use cupcake liners) and bake in a preheated 400 degree oven for about 20 minutes until well risen, golden brown and firm to the touch.
I just finished up the last of the muffins yesterday. They were tasty and kept well at room temperature.
That little pinprick in the sky is the sun. Yep! The dust is back. Zack was supposed to have his last baseball practice this afternoon but we decided to skip it. The wind is really picking up out there right now.
I think I will join Jingles and turn in early tonight.
Hope all is well in your corner of the world. Friendship blessings, Tammy