|5 min||30 min||12|
|1 cup||All-purpose white flour|
|1 1/2 tsp||Baking powder|
|8 tbsp||Butter, unsalted|
|2 tbsp||Chia seeds, ground|
|2 large egg||Egg (at room temperature)|
|1 1/4 cup||Granulated sugar|
|1 tsp||Lemon juice|
|1 whole lemon(s)||Lemon peel (zest)|
|2 tsp||Matcha, green tea powder|
|1/2 cup||Partly skimmed milk, 2% M.F.|
|1 tsp||Vanilla bean paste|
|1 cup unsifted||Wheat flour, white, cake flour|
Preheat oven to 350F and line a standard 12 cup muffin tray with parchment liner cups.
Combine all the dry ingredients in one bowl and set aside until ready to use. Mix well. Include the chia seeds in this mixture.
Beat the butter and sugar with a hand mixer or electric mixer, until light and fluffy. Add one egg at a time, beating well with each addition. Add the vanilla bean paste. The mixture should be smooth and fluffy.
Add one cup of the flour mixture and combine well before stirring in the milk. Add the remaining flour mixture, but do not overmix. It will look bright green, that's ok.
Divide the batter between prepared muffin cups and bake for about 30 minutes. Allow to cool for 10-20 minutes on a wire rack.
Serve warm and enjoy!