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.
Masala Chai is spiced and sweetened milk tea. It is mostly associated with India but until the 1900s the spicy mix generally did not contain black tea. In India it is available at every market all year round but for me Chai is a seasonal drink that starts in late October and continues through winter. Its spicy malty heat is perfect for cold winter days.
There are several ways to brew chai – milk only, milk and water, ground spices, whole spices etc. The list of spices varies greatly but black pepper, cardamom, cinnamon and cloves seem to always form the foundation. Below is the recipe that I use with some of the health benefits of the spices. This is customised to my own preference for spiciness/sweetness – experimentation is needed to make your own version of Masala Chai.
- ½ cinnamon stick [warms the body and enhances digestion, especially the metabolism of fats]
- 1 tsp. ground cinnamon
- 7 whole cardamom pods bruised with pestle and mortar [stimulates digestion]
- 7 whole cloves [antiseptic and anti-parasitic properties and digestive aid]
- 7 thin slices of fresh ginger [colon cleansing, stimulates circulation, protects the liver and stomach]
- 10 black peppercorns, ground
- ½ tsp. grated nutmeg
- 2 cups water
- 2 tbsp. honey [natural antiseptic, promotes energy and healing]
- 1 tbsp. assam (or other strong black tea)
- 1 cup low-fat milk
Put spices and water into a small saucepan and bring to a boil. Cover and simmer for 5 minutes. Remove from heat and set aside for a further 5-10 minutes. Add honey and return to the heat again to bring to a boil.
Add tea leaves, remove from heat and set aside for 3 to 5 minutes. Strain through a sieve and then add milk. Heat the full mixture over low heat then serve immediately and enjoy!