Matcha Mochi Muffins
By: Jens Food Lab
These Matcha Mochi Muffins by Jens Food Lab are super easy to make! They are gluten & dairy free, a delightful mix of coconut and Matcha blended to have an incredibly soft and chewy texture that'll melt in your mouth.
SERVINGS: Enough tos
TIME: 1 hrs
CATEGORY: Breakfast
INGREDIENTS
- • 1¾ cup glutinous rice flour
- • ¾ cup sugar
- • 2½ Tbsp Culinary Grade Matcha
- • ½ Tbsp baking powder
- • 12½ oz coconut milk
- • ¼ cup butter, melted
- • 2 eggs
- • 1 Tbsp vanilla extract
- • Black sesame seeds (optional)
DIRECTIONS
- 1. In a mixing bowl, add the glutinous rice flour, sugar, Aiya Culinary Grade Matcha, baking powder, and salt. Mix.
- 2. Add coconut milk, melted butter, eggs, and vanilla extract and mix again.
- 3. Put batter in a cupcake tin and sprinkle some black sesame seeds.
- 4. Bake at 350° for 45 minutes.
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To learn more about the Matcha used in this recipe, click on one of the product links below.
