Divine Chocolateer Erik has combined Pukka Herbs Matcha tea with divine white chocolate for a delicious summery bake, perfect to enjoy with a green tea!
By Erik Houlihan-Jong
Matcha, Lemon and White Chocolate Muffins
Prep Time: 50 minutes + cooling
Serves: People
Ingredients
350ml whole milk
500g plain flour
200g Fairtrade caster sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 large free range egg, beaten
90g butter, melted
125g plain natural yoghurt
Zest of 1 lemon
200g Divine White Chocolate
100G Fairtrade icing sugar
2-3 tbsp milk
Method
Step 1
In a small saucepan: heat the milk, add the 3 teabags, take off of the heat and let steep for 30 minutes.
Step 2
Preheat the oven to 200°C. Prepare the muffin tins with liners or a thin coating of butter.
Step 3
Combine the flour, sugar, baking soda, baking powder and salt in a large bowl.
Step 4
Discard the teabags from the milk and in a medium bowl mix together the egg, butter, yoghurt and lemon zest
Step 5
Add the egg and milk mixture to the dry ingredients and stir until just combined.
Step 6
Spoon the batter into the muffin tins ensuring that there is an equal amount in each tin.
Step 7
Bake for 15-17 minutes or until a skewer comes out clean. Let cool on a rack.
Step 8
Prepare the icing by melting the chocolate and adding the icing sugar. Add the milk a tablespoon at a time until you reach the desired consistency. I used an electric hand mixer to bring it together.
Step 9
Drizzle over the muffins and let harden. They should keep for a few days at room temperature in a sealed container.
