Matcha + Raspberry Muffins

Method

1. Preheat the oven to 180ºC fan / 400ºF and place 12 paper (or silicone) muffin cups in a 12 hole muffin tray. 
2. In a large bowl combine the flour, baking powder, bicarbonate of soda powder, a pinch of salt, and matcha powder.
3. In another separate bowl, mix the sugar, plant-based milk, vanilla extract, lemon juice, apple cider vinegar, and coconut oil.
4. Pour the wet mixture into the dry mixture and stir to combine making sure you don’t over mix.
5. Next fold in the raspberries and divide the mixture evenly between the 12 paper muffin cases. Bake for 13 - 15 minutes or until a toothpick comes out clean. Be careful not to over bake the muffins as they will go from a vibrant green to a dull green very quickly.
6. Remove the muffins from the tray and leave to cool before serving.