Macrobiotic Green Tea Chestnut Muffins

Name: Macrobiotic Green Tea Chestnut Muffins
Yield: 6 servings
Cuisine: American
Ingredients: 110 grams ☆Cake flour; 35 grams ☆Bread (strong) flour; 2 tsp ☆Baking powder; 3 pinch ☆Salt; 2 tbsp ◎Vegetable oil; 4 tbsp ◎Maple syrup; 100 ml ◎Soy milk; 2 tbsp ◎Water; 2 tsp △ Matcha; 1 tbsp △Lukewarm water; 6 tsp Marron cream; 3 Peeled broiled chestnuts for decoration

cookpad.japan @cookpad_jp

I thought up this snack to send to my mom for Mother's Day. I referenced Kyaramerina's recipe "Spring-Colored Green Tea Soy Milk Steamed Bread" for the marble pattern technique. And I used "Macrobiotic Apple Muffins" as a base for the batter itself.

I want the marron cream to be centered after the muffins are freshly baked, but it tends to sink to the bottom when baking. When you fill the batter, be sure to place the cream close to the top. Make sure to cut the chestnuts in half before adding them. They will be too heavy if you use a whole chestnut and will sink into the batter. Gently place the chestnuts on top without pressing them into the batter. They are also delicious with adzuki beans in place of the marron cream. Recipe by Meifan

cookpad.japan @cookpad_jp

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Ingredients

6 servings

110 grams☆Cake flour
35 grams☆Bread (strong) flour
2 tsp☆Baking powder
3 pinch☆Salt
2 tbsp◎Vegetable oil
4 tbsp◎Maple syrup
100 ml◎Soy milk
2 tbsp◎Water
2 tsp△ Matcha
1 tbsp△Lukewarm water
6 tspMarron cream
3Peeled broiled chestnuts for decoration

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Steps

1

Add the ☆ dry ingredients into a bowl, and stir with an egg beater. In a separate bowl, combine the ◎ wet ingredients, then beat. Mix the △ ingredients together until the clumps disappear. Preheat the oven to 180℃.
2

Add the ◎ wet ingredients to the ☆ dry ingredients all at once and blend together with an egg beater. (Don't mix any more than necessary).
3

Divide the batter from Step 2 into two equal portions, add the △ matcha paste to one half, and mix together with an egg beater.
4

Line the muffin tins with parchment paper, and drop both the plain batter and matcha batter in alternating locations. After pouring in about 70% of the batter, place 1 teaspoon marron cream into the center of each one. Add both the plain batter and green tea batter on top until you can no longer see the marron cream.
5

Place into the oven preheated to 180℃, and bake for 10 minutes. Cut the sweet chestnuts in half while baking. After 10 minutes, take them out of the oven and gently place the chestnuts on top. Return them to the oven, and bake for an additional 10 minutes. (They should take about 20 minutes to bake).