Posted by TOKYO MATCHA SELECTION - Chris Young (living in UK) on 10th Dec 2017
In our last blog post, we explained what kitchen grade matcha is and why it's worth choosing for culinary purposes over other grades of matcha. Today, we bring you our very own tried and tested recipe for matcha and white chocolate muffins!
With their surprising colour and subtle green tea aroma, these muffins are a perfect introduction to baking with matcha. Children will particularly enjoy watching the mixture turn bright green when you combine the ingredients.
If you wish to create a bolder flavour, you may add a little more matcha than indicated. Be careful not to use too much though, as this might lead to a bitter aftertaste.
We recommend you enjoy these matcha muffins freshly baked, with a cup of your favourite tea from TOKYO MATCHA SELECTION!
Matcha & White Chocolate Muffins
Makes 12 small muffins
Serving size: around 64g (2 ¼ oz) each
250g (9 oz) flour
125g (4½ oz) caster/superfine sugar
200ml (7 fl oz) milk
100g (3½ oz) white cooking chocolate, roughly chopped
50g (2 oz) butter, melted
1 tbsp matcha, preferably kitchen grade
1 tbsp baking powder
1 tsp vanilla essence
½ tsp salt
1. Preheat oven to 180℃ (350℉).
2. Place the flour, sugar, matcha, baking powder and salt in a bowl.
3. Break the egg into a separate mixing bowl and whisk together with the butter and vanilla essence. Continue whisking and gradually add the milk.
4. Sieve the dry ingredients into the wet ingredients one third at a time, folding gently to combine.
5. When the ingredients are well mixed, fold in the white chocolate pieces.
6. Place 12 paper muffin cases in a muffin tray and divide the mixture between them equally.
7. Bake the muffins for 20 minutes, then allow to cool on a wire rack.
Kitchen Grade - 100% Japanese pure Matcha Powder 1kg (2.2lbs)