Matcha Muffins
Matcha is a very user friendly ingredient, baking with it is easy and it adds such a nice earthiness that pairs perfectly with a cup of tea. You can also play with all kinds of different tea flavors to replace Lemon Tart.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tbsp baking soda
- 1/4 tsp salt
- 1 1/2 tbsp matcha
- 3/4 cup granulated sugar
- 3/4 cup milk ( I use oat milk)
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1 egg room temperature
- 3 tbsp Lemon Tart tea or fresh lemon juice
Instructions
- Preheat the oven to 400 degrees. Line a muffin tin with paper liners.
- Steep Lemon Tart in 1/4 cup hot water.
- In a large mixing bowl, whisk together flour, baking powder, salt, matcha, and sugar.
- In another bowl, combined the milk, vanilla, coconut oil, egg, and Lemon Tart tea.
- Add the wet ingredients to the dry ingredients until well combined.
- Distribute the batter evenly among the paper liners until each one is 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool in pan for 5 minutes before transferring to wire rack to cool.
Notes
This recipe was adopted from a Hayley MacLean at the Tasting Table
