Skip to main content

Matcha Choc Chip Muffins ~ 抹茶巧克力玛芬

 


This is the first time that I am using self-raising flour to make muffins.  Normally I would use plain flour with baking powder or baking soda but as I ran out of plain flour and only had self-raising flour at hand, I resorted to use this instead.  The result was just as good.  This muffin is moist and soft  and the chocolate buttons paired well with the green tea flavour.  I dusted them with some icing sugar to give them a more appealing look.   









Matcha Choc Chip Muffins ~抹茶巧克力玛芬  

Ingredients

  • 280 gm self-raising flour
  • 2 'L'eggs
  • 140 gm caster sugar
  • 140 gm oil
  • 1 cup milk
  • 2 Tbsp Matcha/Green Tea powder
  • 60 gm chocolate buttons  (extra chocolate buttons to sprinkle on top)
  • 1/8 tsp salt
Method
  1. Sift flour, green tea powder and salt, set aside.
  2. In a mixing bowl, break in 2 eggs, add sugar and using a ball whisk, whisk till light and creamy
  3. Add in oil, mix well.  Add in milk and whisk till fully incorporated.
  4. Stir in the sifted flour and green tea powder.  Fold in the chocolate buttons, till moistened.  Do not overmix.
  5. Using an ice cream scoop, scoop the mixture into a lined muffin pan till 3/4 full.
  6. Bake in a preheated oven @ 210 deg.C for 5 mins., then switch to 180 deg.C  for 15 to 20 mins. Test with a skewer till it comes out clean or with a bit of crumbs.  Overbaking will result dense and tough muffins.
  7. Remove the muffins from the oven, let cool for about 5 mins. before letting them cool completely on a wire rack.
  8. Yield :  12 muffins

Comments

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.