MATCHA MUG CAKE
TRAIL MIX TEA BREAD
Preheat the oven to 350 degrees and grease a 9x5x3 inch loaf pan.
2 cups of flour (take out 2 tbs and put in a separate bowl)
2/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Any combination of dried fruits and nuts: Wet ingredients (preferably at room temperature):
1/3 cup of each 1 cup plain yogurt
I use: dried apricots, craisins, 1/2 cup unsalted butter (melted and cooled)
chocolate chips, pecans, walnuts 1 large egg, lightly beaten
Add to the 2 tbs flour you took from the 1 1/2 tsp vanilla
2 cups (this will prevent your zest of one lemon
add-ins from sinking to the bottom
Mix together the dry ingredients then the wet ingredients. Add the wet to the dry. Stir in the dried fruit and nuts mixture. The consistency will be really thick. Scrape the batter into the prepared loaf pan and spread it evenly. Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let rest 10 min on a cooling rack. Finish cooling on the rack before wrapping. If not eaten right out of the oven, it's best stored in the refrigerator and re-heated in a toaster oven. It's also great to freeze for later!