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Raspberry Matcha Muffins

Matcha is all the rage, and we’re finding new ways to incorporate it into our cooking and baking, besides just matcha tea. Why are we so mad about matcha? Well, it’s green tea, but times 10. Matcha is the ground-up whole leaves, so you get more of all the antioxidants, caffeine, and other good-for-you stuff. And, it doesn’t hit you hard with a burst of energy and then a crash, like coffee can do. It’s more of a long, slow influx of energy. A little goes a long way.

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Ingredients

number of servings
1
  • 312 ounce self-rising flour Added to
  • 2 ounce almond flour Added to
  • 2 egg Added to
  • 312 ounce sugar Added to
  • 312 ounce almond milk Added to
  • 112 teaspoon matcha Added to
  • 1 teaspoon baking soda Added to
  • 24 raspberries Added to
  • black sesame seeds Added to
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Directions

30 min.
1. Step

Preheat the oven to 400°F. In a medium bowl, beat the eggs and sugar, then add the almond milk.

2. Step

In a separate small bowl, combine both flours and add the matcha and baking powder.

3. Step

Add the dry ingredients to the wet ingredients and whisk until combined. Do not overmix.

4. Step

Prepare a mini-muffin pan with nonstick spray.

5. Step

Pour 1 hefty tablespoon of batter into each muffin cup. Add a fresh raspberry to each filled cup and sprinkle with black sesame seeds.

6. Step

Bake for 12 to 15 minutes.

7. Step

Check the muffins for doneness with a toothpick, making sure no batter sticks. Once complete, let the muffins cool in the pan for 2 minutes and then transfer the muffins to a cooling rack to finish cooling.

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