150 grams whole wheat pastry flour
10 grams baking powder
1 gram baking soda
1 gram sea salt flakes
Zest & juice from 1 lemon wedge
Zest & juice from 1 tangerine
25 grams granulated maple sugar
1 medium egg (42 grams; I used a pullet)
2 tablespoons (30 ml) mild flavored extra virgin olive oil
1/2 cup (120 ml) cashew milk
Preheat your oven to 350Fº (180Cº). Line an 8 cup muffin tin with parchment liners.
Add the flour, baking powder, baking soda, salt, lemon & tangerine zests to a medium bowl. Whisk to blend.
Add the sugar, egg, oil, and juices to a small bowl. Whisk vigorously until well mixed. Add the flour mixture and milk to the bowl. Using a wooden spoon, stir just until blended, and there are no visible signs of flour. Spoon the batter into the prepared muffin tins.
Bake for 15 minutes, until a toothpick inserted comes out clean. Let cool completely before adding the glaze, if using.
59 grams Confectioners’ sugar
4 teaspoons tangerine juice
Fresh squirt of lemon juice
1 teaspoon butter, melted & slightly cooled (swap in shortening for a dairy-free alternative)
Add the sugar, juices, and butter to a small bowl. Whisk until smooth, and the sugar and dissolved. Drizzle over the tea cakes. Let the glaze set for 10 to 15 minutes before serving.