Matcha + Raspberry Muffins

Matcha is finely ground tea powder and it gives our muffins their lovely vibrant green colour, as well as a wonderfully subtle umami flavour.

Ingredients

-1 muffins+

Metric

Method

1. 1

   Preheat the oven to 180ºC fan / 200ºC / 400ºF and place 12 paper (or silicone) muffin cups in a 12 hole muffin tray. 

   
2. 2

   In a large bowl combine the flour, baking powder, bicarbonate of soda powder, a pinch of salt, and matcha powder.

   
3. 3

   In another separate bowl, mix the sugar, plant-based milk, vanilla extract, lemon juice, apple cider vinegar, and coconut oil.

   
4. 4

   Pour the wet mixture into the dry mixture and stir to combine making sure you don’t over mix.

   
5. 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. 6

   Remove the muffins from the tray and leave to cool before serving.