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.
- 31⁄2 ounce fine flour
- 2 ounce almond flour
- 2 eggs
- 31⁄2 ounce sugar
- 31⁄2 ounce almond milk
- 11⁄2 tsp matcha
- 1 tsp baking soda
- 24 raspberries
- black sesame seeds
Preheat the oven to 400°F. In a medium bowl, beat the eggs and sugar, then add the almond milk.
In a separate small bowl, combine both flours and add the matcha and baking powder.
Add the dry ingredients to the wet ingredients and whisk until combined. Do not overmix.
Prepare a mini-muffin pan with nonstick spray.
Pour 1 hefty tablespoon of batter into each muffin cup. Add a fresh raspberry to each filled cup and sprinkle with black sesame seeds.
Bake for 12 to 15 minutes.
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.