Asia and America merge into a muffin: Green tea and chocolate. This recipe is inspired by an infusion of green tea with cocoa beans that I tried a few years ago here in Mexico.
Learn more about María Pradal
Ingredients6 portions
Preparation
Preheat the oven to 180 ° C.
In a bowl, sift the Gamesa® Hot Cakes Flour with the baking soda and add the sugar.
Lightly beat eggs together with milk and oil. Add this mixture to the bowl of the flour, until the lumps disappear.
Divide the obtained mixture in two equal parts.
To one of the parties add a spoonful of cocoa sifted and beat until perfectly incorporated.
To the other half add green tea powder (matcha) and integrate perfectly.
Grease and flour a muffin pan.
To achieve the marbling of the muffins fill the mold by inserting a spoonful of chocolate dough with another of green tea dough to fill the mold to 3/4 of its capacity.
Bake at 180 ° C for 30 minutes until chopped with a stick it comes out clean. Let them cool and unmold.
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