>> Sunday, May 23, 2010
I must admit ... I have a new addiction, Match Tea. There's no other green tea quite like Matcha, both in the taste an versatility of uses. We all know how we can simply just enjoy a cup of Matcha and be fully satisfied and content. In Japan the tea is also used in an assortment of sweets like ice cream, cakes, cookies, breads, mochi, chocolate and candy. ( By the way Matcha candy is energy boosting and really tasty.) I love this tea so much, if you remember from a previous post I told you guys how I'm always looking for ways to use it in my cooking and baking. Today I have another new experimental creation using Matcha, and let me tell you it was good!
The recipe is based on my Blueberry Corn Muffin recipe, keeping the recipe pretty much the same but adding Matcha to the batter. It may sound a bit strange corn meal -blueberries and Matcha? what? Yep! You've really got to give it a try yourself. The muffins come out moist, not too sweet , fruity and velvety with a hint of Matcha. As always I try to use the healthier and least amount of fats/oils and sugar in both my cooking and baking. So only small amounts of sugar in this recipe too.
1 cup corn meal (medium grain)
1/4 cup organic cane sugar (also know as Turbinado sugar)
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. Matcha Green Tea powder
1 whole egg
1 TBS. Sunflower oil
1/3 cups of plain white yogurt,creamy
1/2 cup whole milk
1 cup of fresh blueberries
1. Preheat the oven to 375c / 190c. Prepare the tins or molds by either lining with paper cups or cover the molds/tins with a little oil then dust with flour. (this is a great tip because it will help the muffins come out of the molds easier)
Allow to cool for 10 minutes before serving them. If you are eating them the next day and would like them warm you can always microwave the muffins.
If you would like to see my recent Strawberry Green Tea Smoothie where I used Matcha and I give you some health information on this amazing tea you can see it here.