The first time I had green tea ice cream was the first time I had green-tea-flavored anything, and I loved it! Subtle in sweetness, and a natural eye-pleaser with its color, I would order it for dessert every time I went out for Japanese. Then, I later came across green tea macaroons at Cha-an; and that’s when it actually occurred to me–you can green tea-ify anything! The secret is getting your hands on matcha green tea powder. I get it from my local Asian grocery store. It’s now a staple ingredient in my house. You can add it to cake batter, bread dough, cookie dough, and even eggs and ham! Experiment with it.
I make this muffin recipe a lot for friends, dinner parties, and for myself to snack on. It’s quick and easy, and it always seems to impress with its fancy looks.
Honey Green Tea Muffins
Recipe adopted from Simmone of My Baking Diary
- 1/2 cup apple sauce
- 2/3 cup soy milk or almond milk
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup oil
- 1/3 cup light honey
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3-4 teaspoon Matcha green tea powder
- 1/3 cup sugar
- 1/4 teaspoon salt
Preheat oven to 340 degrees. Grease muffin tray with butter or oil.
Whisk together wet ingredients: apple sauce, soy milk, vanilla extract, almond extract, oil and honey. Sift in flour, baking powder, baking soda, matcha powder, sugar and salt. Fold into batter.
Pour the batter in, filling the muffin cups at the three quarter mark . Bake for 15 to 18 minutes.
Makes about 10 muffins.