Green tea muffins recipe

I'm not sure if I'm addicted to baking or the smell of baking. Well, I'm excited to see cake rise in the oven. I'm even more delighted to fill my home with the smell of baking just like a bakery shop. Haha. I believe I'm not alone!

On a busy day, I'd simply bake something quick such as muffins so that my little one's tea break and my breakfast on the following days are catered for.

Following the vanilla cupcakes, I found this lovely Chocolate chips green tea muffins recipe from Eugenie Kitchen. It's a very simple recipe. After some modifications to enhance the green tea flavor as well as making the texture lighter by replacing a portion of flour with cake flour, it's simply the best muffins I've baked. 

Recipe:

(12 muffins)

100g all purpose flour

150g cake flour

1 1/2 tablespoons green tea powder

3 teaspoons baking powder

1 egg

100g caster sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

95ml vegetable oil

190ml milk

45g dark chocolate chips

30g white chocolate chips

1. Sift all the dry ingredients (all purpose flour, cake flour, green tea powder and baking powder) into a mixing bowl. Mix well and set aside. 

2. In a separate mixing bowl, beat egg, sugar and salt until pale in color. 

3. Add in vanilla extract and vegetable oil. Whisk until combine. 

4. Add in milk and mix well. 

5. Now, back to the dry ingredients mixing bowl. Make a well in the center of the dry ingredients, pour in the wet mixture and gently fold until almost combined.

6. Add in dark and white chocolate chips and fold until just combined. Do not over fold/mix. 

7. Line patty pans or cupcake cases on a cupcake pan. 

8. Scoop the batter onto the patty pans evenly, about 1/2 full each. 

9. Bake in a pre-heated oven at 170c for about 15mins or until the inserted skewer comes out clean. 

10. Cool cupcakes on a wire rack.