Matcha Green Tea Pistachio Muffins – Gluten Free

• FOR THE MUFFINS:
• 1-1/2 cup Gluten-Free Oat Flour
• 1/2 cups Unsalted Pistachio Meal (ground Pistachios)
• 2-1/2 teaspoons Baking Powder
• 1 Tablespoon Matcha Green Tea Powder
• 1 teaspoon Stevia Powder (NuNaturals No Carb)
• 1/4 teaspoons Fine Sea Salt
• 1 whole Large Egg, Whisked
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Unsalted Butter, Melted At Room Temperature
• 1 cup Fat Free Or Low Fat Milk
• 1/4 cups Low Fat Or Fat Free Ricotta Cheese
• _____
• FOR THE CREAM:
• 4 ounces, fluid Heavy Whipping Cream Or Light Whipped Cream Cheese
• 3 dashes Matcha Green Tea Powder
• 10 drops Vanilla Stevia Drops Or Favorite Natural Sweetener

1. Notes:
2. - You can purchase Gluten Free Oat Flour or make your own by taking 1 1/2 cups of gluten free old fashioned oats and grinding into a powder in a food processor.
3. - Pistachio meal: Toast unsalted pistachios in the oven in a single layer on a sheet pan for about 10 minutes at 350 F. Let nuts cool and then grind them into a meal in a food processor. Be sure to not grind them too much and into a nut butter.
4. - You can use any other nuts in these muffins if you do not have pistachios.
5. - Corn flour would be good too if oats are not an option.
6. Muffins: Preheat oven to 350 F with the rack in the middle. Prepare a non stick mini muffin or tea cake pan with liners or cooking spray.
7. In a medium bowl mix together dry muffin ingredients (everything on the list through the salt). In a separate medium bowl mix together wet ingredients (all of the remaining muffin ingredients). Combine wet and dry ingredients and mix together until well incorporated. Fill muffin pans leaving a little room at the top for expansion. Bake for about 10-12 minutes until a toothpick comes out crumb free. Let cool in pan and then transfer to rack.
8. Cream: Combine freshly whipped cream or whipped cream cheese with a few pinches of matcha powder and your favorite natural sweetener to taste. Pipe some designs on top of the cooled muffins or spread cream with a spatula.
9. Store unfrosted muffins in a sealed container at room temperature for a few days. Transfer to the fridge up to a week or wrap tightly for longer term freezer storage. Add cream when served.

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Taken from tastykitchen.com/recipes/breads/matcha-green-tea-pistachio-muffins-e28093-gluten-free/ (may not work)