Matcha Corn Muffins with Pumpkin Seeds (Vegan)

My first matcha muffins! Vegan! I have quality matcha powder but the muffins didn’t turn greenish despite the batter initially was lightly green…Actually this recipe created quite a unique taste that involves corn, tea, somewhat nutty and obviously sweet. If you know how to make matcha muffins green or have a recipe, please let me know, I’ll be grateful!:) I suppose they are not green because of the yellowish corn flour and flax seeds added, and too low ratio of matcha (in the basic recipe of such muffins its ratio was reduced by half). Will give them another try one day. And it will be another story:)
Happy baking!:)
Makes 12 muffins
Takes 40 mins + cooling (prep – 15 mins, baking – 25 mins)

Ingredients

1/3 cup neutral vegetable oil (sunflower/grapeseed/etc)
1 cup sesame seed milk (nut/soy/oat)
1/2 cup corn flour
1 cup wheat flour
1/4 cup powdered golden flax (or brown)
1/2 cup sugar
2 heaped tsp matcha powder
pinch salt
1 tsp baking soda
1 tsp apple cider vinegar (or lemon juice)
1/3 cup pumpkin seeds

Directions

Preheat the oven to 180°C/350°F. Line the muffin cups with paper liners if using metal muffin forms. Silicone ones don’t require any special preparation.

In a mixing bowl, combine the powdered flax, sesame milk, oil, sugar and salt. Set aside.
Meanwhile, combine the sifted corn, wheat flours and matcha powder. Add baking soda mixing it with vinegar or lemon juice.

Spoon the dry ingredients into the wet, gradually, adding a few tablespoons at a time. Fold in the pumpkin seeds while adding the dry ingredients. Mix everything gently together with spatula or wooden spoon. It’s important not to overmix the batter. A few remaining lumps in it are ok.

Spoon the batter into the muffin cups/forms. Bake for about 25 mins until fragrant and the toothpick inserted into the center of a muffin come out clean. Let cool for 10-15 mins in cups. Then transfer your muffins to a wire rack to let cool completely. Enjoy!:)

Bon Appetit!

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