Matcha Muffins

Name: Matcha Muffins
Yield: Makes 6 to 8 muffins
Ingredients: 3/4 cup cake flour, about 4 ounces; 1 tablespoon baking powder; 1 tablespoon matcha; 2 tablespoons powdered sugar; 1/2 cup soy milk, freshly extracted or purchased; 1 tablespoon maple syrup; Drop of soy sauce, preferably light-colored soy sauce; 1/4 teaspoon vegetable oil (optional); 2 tablespoons drained Sweet Black Beans (optional)

By Elizabeth Andoh

November 14, 2011

This moist and fluffy steamed green tea confection has a texture similar to that of chiffon cake. My favorite version includes sweet-simmered black beans randomly scattered throughout the batter. A dried fruit-studded kinako (toasted soy flour) version (see below) is also popular.
As with many Japanese confections that were adapted from European cuisines, the traditional recipe calls for eggs and cow's milk. I offer a vegan version using soy milk. The richer the soy milk is (higher percentage of soy solids), the better the texture will be.

Recipe notes

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