MATCHA LEMON MUFFINS
Zesty, antioxidant-rich muffins for any time of the day!
Ingredients
1/2 cup almond milk
1/4 cup lemon juice
Zest of 1 lemon
2 tsp vanilla extract
3/4 cup rice malt syrup
1/4 cup coconut oil, melted
1.5 cups buckwheat flour
1/2 cup blanched almond meal
1 tbsp Tropeaka Matcha Tea
3 tsp baking powder
Pinch of salt
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Method
1 Preheat the oven to 180°C. In a large mixing bowl, add in the milk, lemon juice, lemon zest, vanilla, rice malt syrup and coconut oil. Mix well.
2 Add in the buckwheat flour, almond meal, matcha, baking powder and salt. Mix until smooth.
3 Spoon even amounts into a prepared muffin tray; this will yield 6 muffins.
4 Bake for 20-25 minutes until golden and cooked through. Enjoy.
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