Asia and America blend in a muffin: green tea and chocolate. This recipe is inspired by a green tea infusion with cacao beans that I tried a few years ago here in Mexico.
In a bowl, sift the Gamesa® Hot Cake Flour with baking soda and incorporate the sugar.
Lightly beat the eggs along with the milk and oil. Incorporate this mixture into the bowl of flour until the lumps disappear.
Divide the obtained mixture into two equal parts.
To one part, add a tablespoon of sifted cocoa and beat until perfectly incorporated.
To the other half, add the powdered green tea (matcha) and integrate perfectly.
Grease and flour a muffin pan.
To achieve the marbled effect of the muffins, fill the mold by alternating a tablespoon of chocolate batter with a tablespoon of green tea batter until the mold is filled to 3/4 of its capacity.
Bake at 180°C for 30 minutes until a toothpick inserted comes out clean. Let them cool and unmold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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