Green Tea Coffee Muffins Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin cups or line with paper muffin liners.

In a large bowl, mix the eggs, oil, honey, baking powder, lard and flour. Stir in oats, almonds and coconut. Fold in 2 tablespoons butter, sugar and flour mixture until just blended. Stir in oats mixture, almonds mixture and coconut. Scoop out batter and place into prepared muffin cups. Using a 2 1/2 cup spoon, roll each piece half horizontally. Use a fork to shape each piece into an oval or rectangle. Place on ungreased baking paper and chill in refrigerator.

Frost each rectangle with a teaspoon of peanut butter. (Note: Sprinkle with 1 teaspoon cream or butter flavor free peach preserves if desired.)

Place 1/2 cup of peanut butter mixture along the center of each muffin, fold to seal. Spoon 1 tablespoon peach filling over the peanut butter. Arrange on serving plate. Brush with remaining powdered raspberry preserves.

Bake in preheated oven for 30 to 35 minutes, until top is golden brown and filling is set. Garnish with sliced almonds. Serve warm or chilled. Nutrition Facts:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons white sugar

1 cup milk

2 tablespoons butter, melted

1 tablespoon apple cider vinegar

salt and pepper to taste

Combine flour, baking powder, and salt in a large bowl. Stir together milk and butter until well blended. Add sugar and vinegar. Blend well. Stir in salt and pepper to taste.

Place muffins 1-2 inches apart on a cookie sheet. Peel muffins with a thin slice of parchment paper. Press the edges of the paper closed over the center of each muffin to base the shape. Decorate with your favorite fruit, if desired.

Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of muffin comes out clean. Cool completely on the baking sheet before serving. Serve warm.