Green Tea Muffins Food

GREEN TEA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

VEGAN MATCHA GREEN TEA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees farenheit.
• Combine the soy milk, lemon juice, and vanilla in a bowl and whisk together. Set aside for 5 minutes to thicken.
• In a separate mixing bowl, combine the flour and baking soda. Then, sift in the matcha powder.
• Melt the canola oil and agave nectar.
• Pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine.
• Stir in a half a cup of chocolate chips.
• Spoon the batter to a muffin pan with liners, about 2/3 full. Sprinkle with remaining chocolate chips. Bake for 20 minutes.

GREEN TEA MUFFINS

Steps:

• Preheat oven at 350°F.
• Sift together the flour, baking soda, and green tea powder and set aside.
• In a large bowl, beat the butter until light.
• Add the sugar and eggs and beat some more until light and fluffy.
• Add the dry mixture and the milk.
• Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy.
• Divide the batter among the muffin tins (If you don't have any liners, grease the tins), about 2/3 full.
• Bake for 25-30 minutes.
• Allow to cool on a wire rack.
• Bon appetit!

HEALTHY GREEN MUFFINS

Steps:

• Preheat oven to 180C (350F). Grease or line muffin tin with paper liners and keep ready. Mash the banana and set aside.
• In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, whisk the sugar and egg until creamy and fluffy. Stir in oil, yogurt, lemon zest and mashed banana.
• In a food processor, blend the spinach leaves until very finely chopped. It will almost look like a pesto, and that's what we need. Coarse grind the pecans in another grinder, or just pound them with a mortar-pestle; you can even just chop them lightly if you like texture.
• Fold in the chopped spinach and half of the pecans into the batter, leaving some of the nuts aside to sprinkle on the top. Fill batter into prepared muffin tin, filling them upto the brim. Remember, this recipe uses whole-wheat flour, which does not have as much gluten as AP flour, so the muffins will not rise too high, so fill the tin upto the brim.
• Garnish each muffin with the remaining pecans. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.