Matcha mushipan for tea: steamed muffins by Clara ONUKI

• 2 eggs
• 2 table spoons of plain oil
• 2 table spoons of agave syrup
• 1 yoghourt (cow or soy milk)
• 3 table spoons of brown sugar
• 120 grams of wheat flour
• 2 tea spoons of baking powder
• 2 tea spoons of matcha tea

Muffin tins

• In a bowl, blend the eggs and oil.
• Add the yoghurt and agave syrup.
• Add sugar.
• Add flour, sifted baking powder, and matcha tea. Blend the whole.
• Fill in the muffin tins with the dough and place them in a steam cooker for 12 minutes.

Yummy!

Try Clara ONUKI’s other recipe: click here to prepare sweet potatoes with miso cream!

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