I MADE FOOD! I. Made. Food. And it feels so good. Like, imagine all the feel-good feels, multiply by 198, double it, then make Matcha Ginger Oat Muffins and you’ll know what I’m talkin’ about.
The Every Kitchen hasn’t just been on hiatus. I have been on hiatus from my kitchen. Restauranting is fun friends, especially when we’re talking Chicago restauranting, but I like a home cooked something or other every once in a while. Salads don’t count. Neither does microwaving a Dr. Praeger’s veggie patty. Nor does taking a pint of ice cream out of the freezer, letting it get all melty, and then spoon-slurping it up. Nope. Does. Not. Count.
THESE Matcha Ginger Oat Muffins do though. I made a few other things over the weekend, but I wanted to share these pictures. I think they’re the best I’ve taken in about nine months. Which is saying a lot because these muffins definitely aren’t the pretty, fluffy, photogenic muffin-top muffins.
↑↑ That is bokeh on fleek. (Translation: That fuzzy background thing I got goin’ on is delightful.)
Delightful just like these muffins. These anti-muffin-top muffins, which are only filled with the best of stuff. Ingredients like matcha powder, candied ginger, and old-fashioned oats. They are dense breakfast muffins or pre-workout muffins, mid-workout muffins, or snacky time muffins. Pick your happy hour.
And, because I know you’re gonna ask,
What is matcha anyway and why do I want it?
Matcha is a high-quality powdered green tea. It contains lots of antioxidants, which protect against heart disease and cancer, improve blood sugar and blood pressure, aide in anti-aging, and perhaps boost metabolism.
Where do I get it?
For cooking grade matcha powder, here is what I use:
For drinking matcha, you want something a little more high-quality. It’s called “ceremonial grade.” This is what I recommend:
Matcha Ginger Oat Muffins
- 1 egg
- 1 1/2 cups skim milk
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 1/4 cup whole wheat flour
- 1/4 cup brown sugar
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup candied or crystallized ginger
Preheat oven to 375 degrees F. Line a 12-cup muffin tin and set aside.
In a large bowl, whisk together egg, milk, applesauce, honey, oil, and vanilla until frothy. Add oats, flour, sugar, matcha, baking powder, salt, and ginger. Stir to combine. Let sit about five minutes to thicken slightly.
Fill each muffin cup almost to the top. They won't rise much, so don't worry about spillage or too-big muffin-tops! Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool about 10 minutes before transferring to a wire rack.