These are our favorite green tea muffins. They are soft, moist and sweetened with raisins. This recipe is very easy, using cream and vegetable oil. There is no butter added and you don’t need to “room temperature” the butter. All you need to do is mix the dry and wet ingredients together. If you have some leftover cream and green tea powder, you can whip it up very fast in 60-90 minutes.
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INGREDIENTS for 12 pcs standard muffin size
Dry ingredients:
2 cups (275 g) cake flour or all-purpose flour (I use half each)
2 teaspoons (8 g) baking powder
4 teaspoons (8 g) matcha powder
1/8 teaspoon salt (pinch)
Wet ingredients:
2 large eggs (100 to 110 g)
3/4 cup (150 g) sugar
1/3 cup (80 ml) canola oil/ vegetable oil
1.5 cup (360 ml/ 12 oz) heavy cream
1/2 cup (70 g) raisins
Baking pan: Wilton standard cupcakes pan (12 cavities)
DIRECTIONS
1. Preheat oven at 375°F (190°C).
2. In a large bowl, sift together the dry ingredients.
3. In another bowl, combine eggs, sugar, oil and stir until combined.
4. Add flour mixture in 2-3 batches and alternate with the cream. Mix until combined.
5. Transfer one medium scoop of batter on to each of the muffin cavities. Add 6-8 raisins on top of the batter. Divide the rest of the batter equally between the muffin cavities. Add another 6-8 raisins on top of the batter.
6. Bake in a preheated oven at 375°F (190°C) for about 20-22 minutes. The muffins are done when they are golden brown at the side, and toothpick inserted comes out clean.
23 авг 2024
