I Want to Keep This a Secret! Matcha and White Chocolate Muffins

  1. Sift the dry ingredients together.
  2. Bring the margarine or butter and egg to room temperature.
  3. Warm the milk in the microwave.
  4. Dry roast the walnuts, then chop up.
  5. Chop the white chocolate as well.
  6. Put margarine in a bowl and mix until soft.
  7. Add sugar little by little with a whisk until the mixture has turned white and fluffy.
  8. Add a beaten egg little by little while mixing with the whisk.
  9. From Step 4, use a rubber spatula.
  10. Add 1/3 of the sifted dry ingredients then 1/2 of the milk 1/3 of the dry ingredients the remaining 1/2 of the milk the remaining dry ingredients, in a cut-and-fold motion.
  11. Fold in the walnuts and chocolate (leave a little of the walnuts to use as topping).
  12. Stop mixing when the batter is no longer floury!
  13. Spoon the batter into the muffin molds, and top with the remaining walnuts.
  14. Bake in a 355F/180C oven for 25 to 30 minutes, and they're done.
  15. Take the muffins out of their molds and cool on a cake rack for about 10 minutes.
  16. Put in a plastic bag or wrap with plastic wrap to prevent them from drying out and to keep moist.

margarine, sugar, egg, milk, flour, matcha, baking powder, white chocolate, walnuts

Taken from cookpad.com/us/recipes/168393-i-want-to-keep-this-a-secret-matcha-and-white-chocolate-muffins (may not work)

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