Matcha Muffins Food

GREEN TEA MUFFINS

Green Tea Muffins image

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

Ingredients

1 ⅔ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha green tea powder, or to taste
½ cup white sugar
1 egg
⅓ cup melted butter
1 cup milk
¼ cup chopped walnuts

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

Matcha Muffins image

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

Ingredients

3/4 cup cake flour, about 4 ounces
1 tablespoon baking powder
1 tablespoon matcha
2 tablespoons powdered sugar
1/2 cup soy milk, freshly extracted or purchased
1 tablespoon maple syrup
Drop of soy sauce, preferably light-colored soy sauce
1/4 teaspoon vegetable oil (optional)
2 tablespoons drained Sweet Black Beans (optional)

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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