The house has never been so clean…probably since we moved in years ago. We’ve been doing a lot of cleaning (and more importantly throwing away) this month.
One good thing that has come out of this is that I’m finding ingredients tucked away in the cupboards that I’ve forgotten about.
In this recipe I’m trying out some matcha powder that I picked up at Shirokiya a while ago.
1 cup whole wheat flour
1 cup all purpose flour
2/3 cup sugar
2 to 3 teaspoons matcha powder
2 tsp baking powder
1/4 cup butter
1 to 1 1/4 cups milk (skim or plain soy)
Basically combine the dry ingredients then the wet ingredients and mix everything together. Pour into a greased muffin pan and stick it in the oven.
Bake at 350 degrees F for 35 to 45 minutes.
If you don’t eat ‘em up right out of the oven, store them in the fridge. When you’re ready for a snack, warm it up in the toaster for that fresh out of the oven taste and texture.
As a side note, these are on the dense side due to the whole wheat flour and reduced butter and sugar. If you want it to taste like something from the bakery, you’ll need to add a little more sugar.
For me though, it was fine. Reminded me of a green tea English muffin, but in the shape of a regular muffin.