Preheat oven to o 375 F. Line 24 mini muffin cups with paper liners or spray bottoms with cooking spray. In a large bowl, whisk together flours, sugar, ground tea, baking powder, baking soda, and salt. In a small bowl, mix together yogurt, oil, and zest. Add wet ingredients to dry and stir by hand, quickly and lightly, until just mixed. Divide batter evenly between 24 prepared mini-muffin cups. Bake for 12 to 15 minutes. If desired, prepare a honey lemon glaze for the muffins by combining honey and lemon juice, heating for 10 second in a microwave, and stirring until smooth. Drizzle glaze over hot muffins before removing from muffin pans. By "Karen C. Greenlee"
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 12|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 114.7mg||4 %|
|Potassium 168.6mg||4 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 29.3g|
|Protein 4.3g||6 %|
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Calories per serving: 152
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