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Feed your appetite for cooking with Penguin’s expert authors

Matcha and White Chocolate Muffins

Combining only a few simple but quality ingredients, these matcha muffins are so easy to make. Use Lindt White Chocolate for the most divine sweet touch studded throughout.

From the book

Introduction

A matcha made in heaven… the slight bitterness of matcha marries with the sweetness of our Lindt EXCELLENCE White Chocolate with a Touch of Vanilla to create these moreish muffins. A delicious grab-and-go breakfast or brilliant bake for a grown-up gathering; from coffee mornings to office birthdays.

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Ingredients

200g self-raising flour
125g caster sugar
Pinch of salt
1½ tbsp matcha powder, plus extra for dusting
1 large egg
65ml vegetable oil
125ml whole milk
75g Lindt White Chocolate with a Touch of Vanilla, roughly chopped, plus 50g melted, for drizzling

Method

Preheat the oven to 170°C/150°C Fan/Gas 3. Line a muffin tin with 8 larger muffin cases or 10 small paper cases and set aside.

Whisk the flour, sugar, salt and matcha powder together in a large bowl.

Add in the egg, oil and milk and mix until you have a smooth batter.

Fold in 50g of the chopped chocolate — taking care not to overmix — ensuring the chocolate is evenly distributed throughout.

Fill the muffin cases so they’re three-quarters full and sprinkle the remaining 25g of chopped chocolate on top. Bake for 20–25 minutes until a skewer inserted into the middle of the muffins comes out clean.

Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely. Finish with a drizzle of melted white chocolate and a sprinkling of matcha powder.

Chocolatier’s tip: If you like intense flavour combinations, swap our EXCELLENCE White Chocolate with a Touch of Vanilla for our decadent EXCELLENCE 70% Dark Chocolate.

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From the book: Lindt Cookbook: 60 delicious recipes using the finest Lindt chocolate

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