12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tray with paper liners.
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JapaneseVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
57 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
254 mg / 4,700 mgSodium
225 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
30 mgNet Carbs
33 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, salt, and matcha powder until well combined.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy, then beat in the eggs and yuzu juice.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12
g75
g17
g
Japanese
Italian