Matcha Mochi Cornbread
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1 1/2 cups soy milk 1 1/2 tbsp apple cider vinegar
1 cup mochiko (sweet rice) flour 1 cup cornmeal 1/4 cup cane sugar
1 tbsp matcha powder 2 tsp baking powder 1/2 tsp sea salt
1 cup frozen corn kernels
1/4 cup vegetable oil 1 tbsp basil paste
Preheat oven to 400 degrees F. Grease a 15-cavity brownie pan with coconut or vegetable oil.
In a small glass bowl, stir together the soy milk and apple cider vinegar. Set aside.
In a large mixing bowl, sift together the; mochiko, cornmeal, cane sugar, matcha powder, baking powder, and sea salt.
Stir in the corn kernels.
Stir the vegetable oil and basil paste into the curdled soy milk.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Divide the batter between the 15 greased muffin cavities. Bake in preheated oven for 15 minutes.
Makes about 15 square muffins.
(N.B. For a 12-cavity muffin pan bake for 18 minutes, a mini muffin pan bake for 12 minutes and for a square 8 x 8 pan, bake for 20-22 minutes.)
