Delicate Matcha Almond Muffins
Delight in these delicate matcha almond muffins, infused with the subtle flavors of almond and rose water.
Equipment
- Measuring cups and spoons
- Mixing bowls (medium and large)
- Muffin tin
- Paper liners
- Sifter
- whisk,
- spatula
- wire rack
Ingredients
- 147 g ¾ cup packed light brown sugar
- 226 g 1 cup unsweetened applesauce
- 2 teaspoons pure almond extract
- 2 teaspoons rose water
- 120 ml ½ cup canola oil
- 60 ml ¼ cup unsweetened soy or other nondairy milk
- 240 g 1½ cups brown rice flour
- 60 g ½ cup whole wheat pastry flour
- 16 g 4 teaspoons matcha green tea powder
- 8 g 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 92 g ¾ cup salted, dry-roasted almonds, coarsely chopped
Instructions
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with paper liners.
- In a medium bowl, whisk together the light brown sugar, applesauce, almond extract, rose water, canola oil, and nondairy milk until smooth.
- In a large bowl, sift together the brown rice flour, whole wheat pastry flour, matcha powder, arrowroot powder, baking powder, baking soda, and fine sea salt.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the chopped almonds.
- Divide the batter evenly among the muffin cups.
- Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins completely on a wire rack before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a chilled Sauvignon Blanc or enjoy with a cup of green tea for a harmonious match.
Pair with a chilled Sauvignon Blanc or enjoy with a cup of green tea for a harmonious match.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 6 g | Sugar: 10 g | Salt: 80 mg
