These absolutely delicious, decadent and mildly witchy matcha green tea muffins can make any chef feel like a magician. Any sweet food that is intentionally prepared green may bring looks of shock and awe to the uninitiated. I was first introduced to matcha green tea chocolate chip muffins by the crystal rock shop in Tyler, Texas. A special cook drops them off on Fridays between 12-1pm and by 2pm the next day they’re usually all gone. Since I only get to Tyler once in a blue moon to work on a new book with Rama, I decided try to recreate them.
Dry Ingredients:
1 3/4 cup flour (gluten free mix or wheat)
½ cup sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt
1.5 Tablespoon matcha powder
Wet Ingredients:
1 cup milk (cow, coconut, etc.)
¼ cup vegetable oil (sunflower, avocado, or safflower)
1 egg (for vegans use 1 tsp. apple cider vinegar instead)
½ tsp. vanilla extract
¾ to 1 cup chocolate chips (or carob chips)
Directions:
- Preheat oven to 350* F
- Fill a muffin tip with paper liners
- Mix DRY ingredients in a medium bowl
- Mix WET ingredients in a large bowl, then add dry ingredients
- Fold in ¾ cup chocolate chips
- Pour batter in muffing tray
- Garnish muffin tops with remaining chips
- Bake for 20 minutes
Serves: 6-8
Preparation time: 35 minutes
Vata: Neutral
Pitta: Decreases
Kapha: Neutral
Season: All
For Individual Doshas:
Vata: Substitute ¼ teaspoon spirulina for some matcha to reduce caffeine
Pitta: Use carob chips instead of chocolate to prevent skin breakout
Kapha: Use gluten free flour alternative and coconut milk
© 2020 by Ann Wagoner
www.lighthouseayurveda.com