I was tempted to title this post “Baking with Constraints”. I made a trip to the grocery store solely for the specialty items in this recipe. . . but I forgot to ensure the pantry was stocked with two Paleo staples: baking soda and coconut oil! So, if you notice the lack of leavening agent aside from eggs, now you know the sad, forgetful truth.
I don’t know from where in my subconscious the idea to make mini matcha muffins surfaced. The recipe owes a heavy debt of gratitude to these almond flour mini matcha muffins. Maybe I saw the photo long ago and stored it away the the back of my brain for future use? In any case, these were born on a whim, and while tea-spiked baked goods may not be for everyone, they make quite the talking point. One note on the olive oil: I regularly avoid using it in baking because of its distinctive taste (welcome in a salad but not in a cookie, in my opinion) but it works wonderfully here with the grassy flavor of the tea. Take my advice and don’t trade it for coconut oil. You’ll see what I mean.
- Muffins
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 2 tablespoons <a href=”http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=grokgrcom-20&linkId=RI6SEASAGVZEWKS2″>matcha green tea powder</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B00DDT116M” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
- 3 eggs
- 1/4 cup honey
- 1/4 cup olive oil
- 1/2 cup orange juice
- Topping
- 4 ounces dark chocolate
- 3/4 cup shelled pistachios
- Preheat the oven to 350°F. Grease a mini muffin pan, set aside.
- Combine the almond flour, coconut flour, salt and matcha tea powder in a medium mixing bowl.
- Whisk the eggs, honey, olive oil and orange juice together, then gradually beat into the dry mixture.
- Spoon into the muffin cups, then bake in the pre-heated oven for 20 minutes (or until a tester comes out clean).
- For the topping, melt the chocolate in a microwave (approximately 1:15 minutes) or over a double boiler until smooth. While it melts, dice the pistachios.
- Once the chocolate is melted, dip the tines of a fork into it and drizzle over the tops of the cooled muffins.
- Sprinkle the pistachios over the chocolate before it hardens, then let it cool.
Join The List
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore aliqua.
