Perfect Tea Pairing : ONO Creme Earl Grey

In the past few weeks I’ve had several vegan friends ask for tea infused vegan recipes so I’ve learned quite a bit about the vegan lifestyle - no butter, no eggs, no milk, AND no honey. Even with all those ingredients omitted, these muffins are still mouth watering, moist, and so ONO! (ONO means delicious in Hawaiian.)

In this recipe, I used ONO Matcha because it blends perfectly with the flour, it’s deep in flavor and intense sweetness, and it’s packed with antioxidants! Matcha green tea has approximately 70 times the antioxidants of orange juice, even higher than blueberries, and its unique EGCG catechin element (the subject of much current research) is one of the most powerful immune-boosting and anti-cancer substances known. Several studies have shown it possess anti-viral and antibiotic properties, which assist with everything from digestion to killing harmful bacteria to helping prevent colds and flus. It increases your mental alertness and sharpness while also providing an almost meditative focusing, calming quality. It also has a naturally high vitamin C, flouride and chlorophyl content, among other vitamins and minerals, and nine times the beta carotene of spinach. With all these wonderful benefits, how could you resisit making these muffins?  Lets get baking!

WET INGREDIENTS: whisk into a medium sized bowl  

-   1 cup canned pumpkin (I found it in the baking aisle. If you buy one of those big cans, you’ll have some left over for some yummy pumpkin “butter”).
-   1/2 cup vanilla soy creamer
-   1/2 cup vegetable oil
-   1/4 cup grade B maple syrup

DRY INGREDIENTS: sift into a large mixing bowl

-   1 3/4 cups all-purpose flour
-   1 cup sugar or 1 tsp of stevia
-   1 cup quick oats
-   1 tablespoon baking powder
-   1/4 teaspoon salt
-   ONO Matcha pumpkin pie spice (Go ahead and make it 2 if you want)
       ~ 1/2 tablespoon ONO Matcha green tea
       ~ 1/2 tsp ground cinnamon
       ~ 1/8 tsp ground nutmeg
       ~ 1/4 tsp ground ginger
       ~ 1/8 tsp ground allspice
       ~ 1/16 tsp ground cloves
-   1 cup fresh cranberries chopped

DIRECTIONS:     
1. Preheat the oven to 350 degrees F.
2. After whisking, pour the wet ingredients into the sifted dry ingredients and mix until just combined.
      -  Tip:  Do not overmix or the muffins will be fluffy. A little lumpy is ok.
3. Lightly spray a 12 muffin tin with olive oil.
4. Fill the muffin cups 2/3 full each, then bake for 20 minutes (or until a skewer inserted comes out clean).
5. Allow the muffins to cool for at least 10 minutes in their tins, then invert onto a wire rack and let cool completely.

 
This is  the perfect after dinner dessert or in the  morning with a cup of ONO Creme Earl Grey, a premium black tea with bergamot, and Madagascar vanilla. Yummy!!!