I agree it’s not as catchy as the lemons and lemonade but I’m trying to make the best of a bad situation here (i.e. 100g of bad matcha). These muffins are easy to make and taste great but they are not the bright green I was hoping for. To fit the part for this weekend I’ll try making them again with maybe 3 tbsp of matcha.
This recipe is adapted from a breakfast muffin recipe that a friend gave me but these muffins could not be considered healthy. To gain the benefits of matcha it probably needs to be taken withouth sugar and white flour. 😉
- 2 eggs
- 100g sugar
- 100ml rapeseed oil
- 200ml plain low-fat yoghurt
- 220g self-raising flour
- 1 tsp salt
- 2 tbsp matcha
- 1 tsp ginger
- 100g chopped hazelnut
Whisk eggs, sugar and oil together in a bowl. Then add the yoghurt.
Sift flour, salt, matcha and ginger together and stir into egg mixture.
Add hazelnuts and then spoon into muffin cases.
Bake for 20 minutes at 175°C.