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
VEGAN MATCHA GREEN TEA CHOCOLATE CHIP MUFFINS
Make and share this Vegan Matcha Green Tea Chocolate Chip Muffins recipe from Food.com.
Provided by hollykaltner
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 336.8, Fat 18.4, SaturatedFat 5.8, Sodium 213.7, Carbohydrate 43.5, Fiber 5.4, Sugar 15.6, Protein 5.8
GREEN TEA MUFFINS
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, matcha powder, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about half full, dropping 1/2 teaspoon of azuki beans into each over and cover with more batter, until the cup is two-thirds full. Bake for about 20 to 25 minutes each. Or until the cake tester inserted comes out clean.
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