Lovely chef and friend of teapigs Jo Pratt has been getting into the Matcha May spirit by creating a super tasty muffin recipe using matcha! We’ve all tried these muffins in teapigs hq, they are so yummy and ace for breakfast or a little something at elevenses. Jo’s muffins are perfect as you still get all the benefits of the matcha but for those of you that aren’t too keen on the green tea taste there’s loads of yummy cranberries and seeds to distract you!
Matcha is amazing to bake with as it a powder – try adding a little next time you bake your usual muffins or loaf cake, it adds a really nice flavour and is of course super crazy healthy. Matcha is also great whisked into your usual smoothie, juice or shake, it's so easy and versitile.
Take it away, Jo!
“These freshly baked muffins are packed full of healthy ingredients, so you don’t have to feel guilty by having more than one. Using Matcha in this muffin mixture not only adds a subtle yet distinctive flavour but also gives you a huge dose of antioxidants and will definitely jump start your day.
takes 20 minutes to bake
makes 12 muffins
• 175g wholemeal self-raising flour
• 5 tsp Matcha
• 2 teaspoons baking powder
• 35g porridge oats
• 100g soft brown sugar
• 75g dried cranberries
• 2 tablespoons linseed
• 3 tablespoons sunflower or pumpkin seeds
• finely grated zest of 1 large orange
• 4 tablespoons rapeseed or sunflower oil
• 2 large eggs
• 250ml low-fat natural yoghurt
Preheat the oven to 190ºC/fan 170ºC/gas 5.
Place twelve muffin cases in a deep muffin tin.
Stir together the flour, Matcha, baking powder, ¾ of the oats, sugar, cranberries, linseed and sunflower or pumpkin seeds until well combined. In a separate bowl or jug, mix together the orange zest, oil, eggs and yoghurt. Pour onto the dry ingredients and mix until just combined. Spoon into the muffin cakes and scatter the remaining oats over the top.
Bake for 20 minutes or until the muffins have risen and are cracking slightly on their tops. Remove from the oven and cool slightly before eating warm.
To eat later, leave the muffins until cool and store in an airtight container for up to a couple of days. You can also freeze the muffins, and then defrost overnight and heat through in a low oven before eating.
PS…Instead of cranberries, try sultanas, raisins, dried blueberries or dried cherries.”
Huge thanks to Jo for creating this recipe for us! For more of Jo's super tasty recipes, check out her lovely new cookbook.