Matcha is finely ground tea powder and it gives our muffins their lovely vibrant green colour, as well as a wonderfully subtle umami flavour.
- Keep an eye on the muffins in the oven and make sure they don’t over-bake because the tops will go from a lovely green to a browny-green quite quickly.
- You can substitute the raspberries with another berry such as blueberries or blackberries.
- Store these muffins in an airtight container for 3-5 days.
- 280 g (9.9 oz) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda in the US)
- 1.5 tbsp matcha powder
- 180 g (6.3 oz) golden caster sugar
- 180 ml (6.1 fl.oz) plant-based milk
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 4 tbsp coconut oil, melted, plus extra for greasing
- 1 cup raspberries
- Preheat the oven to 180ºC fan / 400ºF and place 12 paper (or silicone) muffin cups in a 12 hole muffin tray.
- In a large bowl combine the flour, baking powder, bicarbonate of soda powder, a pinch of salt, and matcha powder.
- In another separate bowl, mix the sugar, plant-based milk, vanilla extract, lemon juice, apple cider vinegar, and coconut oil.
- Pour the wet mixture into the dry mixture and stir to combine making sure you don’t over mix.
- Next fold in the raspberries and divide the mixture evenly between the 12 paper muffin cases. Bake for 13 - 15 minutes or until a toothpick comes out clean. Be careful not to over bake the muffins as they will go from a vibrant green to a dull green very quickly.
- Remove the muffins from the tray and leave to cool before serving.