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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/5fX5ROk_EcGDOgFBqo8s/13da207c7f9a4f955945fb632d8648.jpg "Raspberry Matcha Muffins")
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
- 31⁄2 ounce self-rising flour
- 2 ounce almond flour
- 2 egg
- 31⁄2 ounce sugar
- 31⁄2 ounce almond milk
- 11⁄2 teaspoon matcha
- 1 teaspoon baking soda
- 24 raspberries
- black sesame seeds
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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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