Last but not least, let's make something back to basic with matcha green tea again. The little muffins are full of antioxidant, healthy Omega-3 fats and magnesium. All these should credit to the addition of green tea powder and the pumpkin seeds that I topped on them. And woohoo! They finally turn out green in colour, which is miserable why it didn't happen the same for my chiffon cake.
It is pretty amazing to make this recipe within 30 minutes and pop them in the oven. They smells so "green tea" indeed. I am sure they will perfectly pair with a cup of matcha latte! I would highly recommend a soy milk green tea latte such as this! To add on, if you don't like pumpkin seeds, you can also top them with other nuts or seeds, such as sunflower.
65ml vegetable oil
60g granulated sugar
1 tsp vanilla
125g cake flour
2 tbsp matcha powder
1 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin seeds for topping
How to make green tea muffins:
- Preheat oven to 165C. Grease muffin pan or line it with cupcake liners, set aside.
- In a bowl, sift flour, matcha powder, baking powder and salt.
- In a large mixing bowl, beat oil, sugar, egg and vanilla together until well blended. Alternatively, add flour and milk. Mix after each addition until combined.
- Divide batter evenly among muffin tins, sprinkle pumpkin seeds on top and bake in preheated oven for 20 minutes, or until toothpick inserted into center comes out clean.
With all my love <3