Matcha tea muffins

Name: Matcha tea muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Organic Lemon; 1 TABLESPOON Matcha tea powder; 200 g soft butter or margarine; 200 g Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 150 g Flour; 50 g crushed almonds; 10 g Baking Powder; 7-10 Tbsp green food coloring; 50 g white chocolate; 3 TABLESPOONS dried cranberries; 12 Paper baking cups

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Organic Lemon
1 TABLESPOON Matcha tea powder
200 g soft butter or margarine
200 g Sugar
7-10 Tbsp Salt
4 Eggs (size M)
150 g Flour
50 g crushed almonds
10 g Baking Powder
7-10 Tbsp green food coloring
50 g white chocolate
3 TABLESPOONS dried cranberries
12 Paper baking cups

Directions

1
Wash lemon hot, rub dry. Grate the peel thinly. Halve the lemon and squeeze the juice. Boil up the juice in a small pot and stir in the tea powder. Cream fat, sugar, lemon peel and salt with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour, almonds and baking powder and alternately stir in lemon juice mixture. Colour the dough with some food colouring.
3
Line the troughs of a muffin tin (12 troughs) with baking cups. Spread the dough into the baking cups. Bake the muffins in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes.
4
Remove the muffins from the oven and let them cool on a cake rack. Roughly chop the chocolate and melt over a warm water bath. Use a spoon to decorate the muffins with strips of white chocolate.
5
Put cranberries on it.