Lemon Herb Tea Cakes

1 cup milk
1 Tbls lemongrass
1 Tbls lemon verbena
1 Tbls lemon thyme
1/2 cup plain yogurt
1 box yellow cake mix

1 lemon
zest of lemon
confectioners' sugar

Preheat oven 350


Combine milk and herbs, bring almost to a boil, then steep 20 minutes. Strain and combine with plain yogurt and zest of lemon. Combine a yellow cake mix with wet ingredients and whisk just until mixed. Pour into greased mini muffin tins.



for 15 minutes. Drizzle with a mixture of the juice from lemon plus confectioner's sugar


From the Full Moon Natives Herb Seminars