Muffins with Matcha and Raspberries Recipe – a delicious recipe with flour, flour, eggs, sugar, almond milk, matcha. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 degrees F. In a medium bowl, beat the eggs and sugar, then add the almond milk.
2
In a separate small bowl, combine both flours and add the matcha and baking powder.
3
Add the dry ingredients to the wet ingredients and whisk until combined.
4
Do not overmix.
5
Prepare a mini-muffin pan with nonstick spray.
6
Pour 1 hefty tablespoon of batter into each muffin cup.
7
Add a fresh raspberry to each filled cup and sprinkle with black sesame seeds.
8
Bake for 12 to 15 minutes.
9
Check the muffins for doneness with a toothpick, making sure no batter sticks.
10
Once complete, let the muffins cool in the pan for 2 minutes and then transfer the muffins to a cooling rack to finish cooling.
485
kcal
Calories
25
g
Fat
53
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 ounces flour, 2 ounces almond flour, 2 eggs, 3 1/2 ounces sugar, and more.
Yes, Muffins with Matcha and Raspberries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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