Mild Lemon and Matcha Muffins
Matcha has many health benefits, but can often been overpowering if not used in moderation. This recipe uses just enough to get that lovely, rich taste, combined with a splash of lemon and a hint of coconut, to make a mildly sweet, simple and lovely muffin. You can add more maple syrup if you want to increase the sweetness, or top with a lemon icing if your sweet tooth just can't get enough!
- 350g self-raising flour
- 50g desiccated coconut
- 50g almond meal
- 1 tbs + 1 tsp matcha powder (I used Matcha Maiden!)
- 120g fresh blueberries
- 100ml maple syrup (or more, if you want it sweet)
- 70ml lemon juice (the juice from approximately 1 lemon)
- 1 tbs lemon rind (the rind from approximately 1 lemon)
- 1 tsp egg replacement powder mixed with 2 tbs water
- 260ml soy milk mixed with 1 tsp apple cider vinegar
- 1 tbs water
- Preheat oven to approximately 190 degrees Celsius and line 1-2 cupcake trays with cases.
- Place flour, coconut, almond meal, matcha and blueberries into a large bowl and mix until combined.
- Add maple syrup, lemon juice, lemon rind, egg mixture, milk and water, and carefully fold together mixture until just combined. Do not overmix.
- Evenly divide mixture between cases (the mixture will make 12-16 cupcakes depending on the size of your tray).
- Bake in the oven for approximately 25 minutes, or until muffins start to brown and spring back when touched.
- Leave to cool, top with icing if you like things sweeter, and enjoy. Store in an airtight container at room temperature.