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Lightly sweet green tea muffins, brushed with a lemon-honey glaze and sprinkled with hibiscus-powdered-sugar

Makes 24 mini muffins


For the Muffins:

1c white rice flour

1/3c potato starch

2-1/2tbsp tapioca flour

1/2c sugar

1-1/2tsp baking powder

2/3c almond milk

4 green tea bags

1/4c coconut oil, melted

1 egg

1tsp vanilla extract


For the Assembly:

2tbsp dried hibiscus flowers

1tbsp powdered sugar

2tsp lemon juice

1tbsp honey


Add 3 green tea bags and almond milk into small saucepan and let steep over medium heat for 10 min. Remove from heat and let set 30min. Preheat oven to 400 degrees. Grease a mini muffin pan. In a large bowl, combine rice flour through baking powder. Empty the contents of the remaining green tea packet into a spice grinder or coffee grinder and process to a fine powder. Add into dry ingredients and stir well. Remove tea packets from almond milk and add into a small separate bowl along with the oil, egg and vanilla. Stir wet ingredients into dry ingredients. Scoop batter into muffin tin. Bake 10 min.


Clean out the spice/coffee grinder and pulverize hibiscus flowers. Add in powdered sugar and use grinder to combine. In a small bowl, mix together the honey and lemon juice.


To assemble, brush tops of the muffins with the honey-lemon mixture, then sprinkle on the hibiscus dust. Serve.



Freeze in a sealed Tupperware or ziplock bag for up to two weeks.