IMG_7881good morning muffins… so good i gobbled up a couple when taking pictures

Original recipe adapted from Cookpad

Ingredients (makes 6 muffins)

60g unsalted margarine (or butter), room temperature * i used butter
60g sugar * i used 40g and think it’s sufficient
1 egg, room temperature
40g warm milk
100g flour
5g matcha/green tea powder
3g baking powder
40g white chocolate, chopped
30g walnuts, chopped * i used macadamia nuts

IMG_7883食材 (可做6个马芬)

麦淇淋/人造黄油 (或黄油)60克 (室温)*我用了黄油
白糖 60克 *我用了40克,觉得足够了
鸡蛋 1颗 (室温)
温奶 40克
面粉 100克
绿茶分 5克
泡打粉 3克
白巧克力 40克,剁碎
核桃仁 30克,剁碎 *我用了夏威夷果仁


IMG_7884– sift flour, matcha and baking powder together

– cream margarine with sugar till pale and fluffy with whisk

– add in egg a little at a time

– using a rubber spatula, add in 1/3 dry ingredients, then 1/2 portion of milk. fold well
转换橡皮刮刀,拌入1/3 粉类食材和半量的牛奶。拌匀

– add in another 1/3 of dry ingredients and remaining portion of milk

– add in final portion of dry ingredients and mix well with a cut and fold motion. fold in walnuts and chocolate, leaving some walnuts as topping. stop mixing once the batter is no longer lumpy

– divide into muffin moulds and top with walnuts. bake in preheated oven of 180 degrees for 25-30 mins * to create the dome, i baked at 220 degrees C for 6 mins, and 17 mins for 190 degrees C. tent muffins with foil once it begins to brown
勺入马芬模具,撒上核桃仁后,送入预热至180摄氏度烤箱烤25-30分钟 *为了制造蘑菇头,我的马芬用了220摄氏度烤了6分钟,然后降温至190摄氏度烤 17分钟。马芬容易上色,所以需注意在适当时要盖上锡纸


Pollution index: 173 (unhealthy)



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