Matcha-abric muffins
Enjoy these matcha and apricot green muffins for any occasion!
Servings: 12
Ingredients
- 1 ½ t. (375 ml) sulphite-free dried apricots
- 1 ½ t. (375 ml) water
- ½ t. (125 ml) of baby spinach
- 2 t. (500 ml) quick-cooking rolled oats
- 1 ½ t. (375 ml) whole wheat flour
- 2 tbsp (30 ml) matcha tea powder
- 1 tbsp (15 ml) baking powder
- ⅓ t. (80 ml) vegetable oil
- 2 eggs
- ⅓ t. (80 ml) maple syrup
- ⅓ t. (80 ml) slivered almonds
Instructions
- Preheat oven to 350°F
- Place the apricots and water in a small pot. Bring to the boil, then simmer for 3-4 minutes. Remove from heat and allow to cool for a few minutes.
- Place the spinach in the pot with the apricots. Purée with a stick blender. Set aside for later use.
- Place rolled oats, flour, matcha tea powder and baking powder in a large bowl. Set aside for later use.
- Place apricot purée, vegetable oil, eggs and maple syrup in a small bowl.
- Whisk until smooth.
- Add the wet mixture to the dry ingredients. Mix well.
- Spoon the mixture into a 12-cup muffin tin. Place a few almonds on each and bake for 30 minutes.
Notes
Recipe by the Épithélia team,