Macrobiotic Lemon Muffins

• 100 grams All-purpose flour
• 60 grams Whole wheat flour
• 5 tbsp Beet sugar
• 1 1/2 tsp Non-aluminum baking powder
• 50 grams Canola oil
• 1 handful Oatmeal (optional)
• 1 Lemon
• 70 ml Natural soy milk
• 20 grams Your choice of nuts
• 1 Mint leaves (optional)

1. Preheat the oven to 180C.
2. Since ovens vary, adjust accordingly.
3. Chop the nuts.
4. (I used almonds.
5. Walnuts would also be yummy )
6. Wash the lemon, grate the peel.
7. Cut the peeled lemon and squeeze out the juice into a small bowl.
8. Put the ingredients and canola oil into a food processor and mix until crumbly.
9. Put Step 2 into a bowl and add the soy milk, lemon juice, grated lemon peel.
10. Mix everything together with the nuts.
11. Line the muffin tray with glassine paper, pour in the batter, and bake in the oven for 30 minutes.
12. Garnish with mint and it's done.
13. The mint adds a refreshing zing!

flour, whole wheat flour, sugar, baking powder, canola oil, handful, lemon, milk, nuts

Taken from cookpad.com/us/recipes/150779-macrobiotic-lemon-muffins (may not work)