Matcha Muffins Food
GREEN TEA MUFFINS
A delicious, rich muffin with the essence of green tea.
Provided by SharBaker
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 23.1 g, Cholesterol 30.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 188.6 mg, Sugar 9.4 g
MATCHA MUFFINS
Provided by Elizabeth Andoh
Categories Soy Breakfast Brunch Steam Vegetarian Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 to 8 muffins
Number Of Ingredients 9
Steps:
- Sift together the cake flour, baking powder, matcha, and powdered sugar into a bowl. Set aside.
- In a separate bowl, whisk the soy milk until foamy. Add the maple syrup and soy sauce and continue to whisk and incorporate air. Add the vegetable oil if your soy milk is not especially "rich."
- Resift the flour mixture. Fold it into the soy milk mixture in two or three batches, stirring gently after each addition to combine. The resulting batter should be smooth, thick, and slightly foamy. Line individual freestanding cupcake forms, or a 6-muffin tin (if it will fit in your steamer), with paper or foil liners and pour in a scant 1/4 cup of the batter. Tap down to level the batter. If you are using the black beans, place 6 or 7 beans on top of the batter in each cup (the weight of the beans will cause them to sink).
- Place the filled cups in a flat-bottomed, lidded steamer fitted with a cloth-protected lid. Set the steamer over high heat. Once you hear the water boiling, adjust the heat to maintain a steady flow of steam. Steam for 15 to 20 minutes, or until the tops of the muffins crack and split and a toothpick inserted into the center of a muffin comes out clean. Always remove the lid carefully to avoid the steam burning your hand.
- Transfer the muffins to a rack to cool. Keep the paper or foil liners in place until ready to eat. The muffins will keep at room temperature for up to 6 hours; to keep them soft and moist, place them in a closed container or slip them into a resealable bag. To store longer, refrigerate for up to 2 days. To rewarm before serving, place the muffins in a microwave (remove foil liners first) and zap on high for 10 seconds.
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- Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Sift in the matcha powder and beat until fluffy. Add in the melted white chocolate and egg and beat until well-combined.
- Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.
- Layer the muffin tin: spread 1/4 of the chocolate muffin mixture at the bottom, 1/4 of the matcha mixture in the middle, and 1/4 of the chocolate muffin mixture on the top. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern. Bake the muffins in the center rack for 30 minutes. Let cool. Use a thin flat knife to loosen the muffins before removing from the muffin tin. Makes 6 large muffins.
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- In a large bowl, whisk together the flour, baking powder, baking soda, salt, matcha powder and 1/2 cup of sugar. In a separate bowl, whisk together the buttermilk, egg, oil and extracts. Add the wet ingredients into the dry ingredients and stir to combine. Fold in the white chocolate chips. Spoon the batter into the muffin cups, sprinkle the tops with the remaining tablespoon of sugar and bake for 16-18 minutes, until the tops are lightly browned. Let cool slightly in the pan and then transfer to a wire rack to cool completely.
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- In a medium bowl, cream together the sugar and egg. Add in the oil and milk, and mix until fully incorporated.
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- In medium bowl mix together dry ingredients – whole grain flour, almond flour, matcha powder, baking powder, baking soda and salt; set aside.
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From dailyburn.com
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Food. Close. Vote. Posted by 5 minutes ago. First attempt at matcha muffins! Food. 1/2. 2 comments. share. save. hide. report. 100% Upvoted. Log in or sign up to leave a comment. Log In Sign Up. Sort by: best. level 1. Mod · 5 min. ago Locked. Hello, /u/One_Left_Shoe! This is a friendly reminder that most photo posts should include a comment with some additional …
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