Parsley Lemon Muffins - cooking recipe

Ingredients

1 cup soymilk
2 teaspoons lemon zest
2 tablespoons lemon juice
3/4 cup fresh parsley, chopped
1/3 cup olive oil
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons sesame seeds (optional)

Preparation

In glass measuring cup, combine milk, lemon zest and lemon juice. Let stand for 5 minutes and then whisk in parsley and oil.
In a large bowl, whisk together flour, baking powder, soda, salt and pepper.
Add the milk mixture to the flour mixture. Stir until just blended.
Divide into muffin cups. Bake at 400 for 20-22 minutes.