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Matcha Muffins 抹茶マフィン

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Matcha Pistachio Muffins

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Matcha Muffins

More kitchen disasters with Kvothe! I was in a mood for matcha-something. If you’re buying powdered matcha, be aware this shit’s expensive, so try to make it count. I was pretty disappointed with how it’s tasted just added to milk or coffee, so I was hoping baking would be a better bet.

I used this recipe with a few minor changes. First, I fourthed the recipe (there’s an option for serving size, and I chose 4 servings). To get less than a full egg, I used the liquid egg stuff from the store. It’s more expensive than buying a whole carton of eggs (or a half-carton), but I never end up using my eggs in time, anyway. I then doubled the green tea and added a dash of vanilla. In total, this made 4 muffins filling 3/4 of the way. Lastly, I experimented. The first muffin (bottom), I added nothing to. The second (left), I added a handful of mint chocolate chips to. The third (right), I added crushed macadamia to. And the fourth (top), I added both mint chocolate chips and macadamia to.

Guys, this was delicious. The matcha muffin on its own was good. But the mint chocolate put it over the edge. The macadamia was also a good addition, but the mint is the best pairing, in my opinion. And this is coming from someone who doesn’t like mint on its own (but does like mint chocolate ice cream).

A word of caution: this came out very sticky to their containers, so I recommend using these liners or greasing the HELL out of your tins. The top one, which had both macadamia and mint chocolate chips, was also more liquidy inside. Everything else had solidified within five minutes at the recommended temperature and timing.

#kitchen disasters with kvothe #matcha muffins #recipe #matcha #green tea

Matcha Lychee Muffins

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1 can (540 ml) lychee fruit

2 tbsp egg replacer

1/3 cup lychee juice (from can)

1/2 cup vegetable oil 1/4 cup pure maple syrup 1 tbsp matcha powder

1 tsp ginger 1/2 tsp sea salt

1 1/2 cups whole wheat flour 1/2 cup cane sugar 1 1/2 tsp baking powder

1/2 cup coconut flakes

Preheat oven to 350 degrees F. Grease an 8-cavity mini loaf pan with coconut oil.

In a small bowl, whisk together the egg replacer and lychee juice. Let sit for about 5 minutes.

Drain the remaining lychee and place the fruit a in high-speed blender along with the; "egg" mixture, vegetable oil, maple syrup, matcha powder, ginger, and sea salt. Blend until smooth.

In a large mixing bowl, sift together the flour, cane sugar and baking powder.

Add the wet ingredients to the dry ingredients and stir until fully combined.

Fold in the coconut flakes.

Divide the batter evenly between the cavities in loaf pan. Bake in preheated oven for 23 minutes.

When cool, remove from tins.

#muffins #vegan muffins #matcha muffins #lychee muffins #vegan lychee muffins #matcha lychee muffins #vegan lychee cake

I love baking with green tea! Try these Green Tea Pistachio Muffins by Connoisseurus Veg!

#vegan #vegan baking #matcha #matcha muffins #vegan food #vegan recipe #vegan recipes #baking #muffins #vegan muffins #recipe #recipes #favorite #connoisseurus veg

Cookies & Green Tea Muffins | A dense muffin with a healthy dose of matcha, and sweetened by chocolate cookies too! Eat for breakfast with milk or coffee. Get the recipe on the blog!

#muffins #matcha #green tea #matcha muffins #recipe #baking