Preparation: 15 min
Cooking time: 25 min
Waiting time: –
Portion: 8-10 muffins
Level: 1/5
Ingredient
-All purpose flour: 150 gr
-Matcha powder: 5 gr
-Sugar: 65 gr
-Baking powder: 1 tsp (~ 5 gr)
-Milk: 110 ml
-Vegetable oil: 40 ml – or replace with 40 ml melted butter for more attractive flavor
-Egg: 1 – at room temperature
-Salt: 1 gr
-Vanilla extract: ⅓ tsp: (~1.5-2 ml) – optional
-Sliced almond: 5-10 gr – can be replace with chocochips or any kind of nuts
Kitchen utensil
-Cupcake baking tray (12 holes medium size): 1
-Cupcake paper cup: 8-10 cups
Instruction
- Preheat oven at 180 Celsius degree in 10 minutes
- Sieve all purpose flour, matcha powder, baking powder and salt in mixing bowl. Then add sugar and mix well
- Beat whole egg with milk, cooking oil and vanilla extract. Mix well until the ingredients combined
- Divide flour mixture into 2-3 parts, sieve each part into wet ingredient bowl and stir until dry flour disappear
Don’t overmix cake batter because it will result in tough, dense muffins. Just stirring enough until dry flour disappears.
- Place cupcake paper into baking tray, pour matcha batter into ⅔ of cup and decorate on top with some sliced almonds
Because the muffin will rise more in oven so if you pour more than ⅔ of cup will make its batter pour out
- Bring baking tray to bake at 180 Celsius degree in 25-30 minutes
- Remove muffins from oven. Take them out of baking tray by using a folk and let it cool completely on rack
- Serve within 1-2 days or store in closed bag/ box
ATTENTION!
- Don’t overmix cake batter because it will result in tough, dense muffins. Just stirring enough until dry flour disappears.
