Nothing 'green' in color can escape my eyes!! The original recipe is topped with almond slices, but I decided to use white chocolate buttons, colorful sprinkles and colorful chocolate rice crackers, as it is readily available in my pantry. These muffins are so yummy with soft texture.
10 g. matcha powder (sifted)
1 1/2 tsp. baking powder (sifted)
140 g. cake flour (sifted)
1 egg
60 g. caster sugar
120 ml. milk
70 g. unsalted butter (melted)
Methods:
- Add and mix matcha powder, baking powder and cake flour in a bowl.
- In another bowl, add egg and caster sugar. Whisk with a hand whisk until well mixed. Add the milk and melted butter, continue to whisk until combined. Add in half of the flour mixture and stir with a rubber spatula, then add the other half and continue to stir until the mixture is thick and creamy with no trace of flour.
- Line six muffin pan with paper cups.
- Fill the paper cups with the mixture.
- I topped two of the muffins with white chocolate button, two with colorful sprinkles and the other two with colorful chocolate rice crackers.
- Bake in a preheated oven of 170 degree Celsius for 20-25 minutes. To test doneness, use a wooden skewer. If it comes out clean, then the muffins are baked.
- Enjoy!
Sharing a few photos during the process of baking...
 |
| Before baking |
 |
| Process of baking |
This recipe is adapted from 'Youtube' by Miss Ling's Kitchen with a bit of adjustments to suit my baking preference.
No comments:
Post a Comment