Matcha is a green tea powder that adds a lovely flavor and green hue to everything it touches. These tender muffins are punctuated with bursts of tart raspberries for a delightful combination. Matcha powder can be very pricey by the jar or box, so check to see if your store offers teas in bulk; it’s much more economical for smaller amounts.
INGREDIENTS
1-1/2 cups unbleached all-purpose flour
2/3 cup evaporated cane sugar
1 tablespoon matcha powder
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup non-dairy milk of choice
1/2 teaspoon mild vinegar
1/4 cup mild vegetable oil
1 cup fresh raspberries
coarse sugar, for sprinkling
Makes 4 or 8 muffins
DIRECTIONS
Preheat the oven to 350°F. Lightly grease 4 half-pint or eight 4-ounce canning jars. Place the jars on a rimmed baking sheet.
In a small bowl, whisk together the flour, sugar, matcha, baking powder, and salt. In a large bowl, combine the milk, vinegar, and oil. Add the dry ingredients to the wet in two batches, mixing until just combined. Gently fold in the raspberries.
Fill each jar 2/3 of the way full with batter. Sprinkle the tops of each muffin with a little of the coarse sugar.
Bake for 23 to 26 minutes for large muffins and 16 to 20 for smaller muffins, until they are a darker green and a toothpick inserted in the middle of a muffin comes out clean. Let cool for at least 20 minutes before serving.