Macrobiotic Green Tea Chestnut Muffins

• 110 grams Cake flour
• 35 grams Bread (strong) flour
• 2 tsp Baking powder
• 3 pinch Salt
• 2 tbsp Vegetable oil
• 4 tbsp Maple syrup
• 100 ml Soy milk
• 2 tbsp Water
• 2 tsp Matcha
• 1 tbsp Lukewarm water
• 6 tsp Marron cream
• 3 Peeled broiled chestnuts for decoration

1. Add the dry ingredients into a bowl, and stir with an egg beater.
2. In a separate bowl, combine the wet ingredients, then beat.
3. Mix the ingredients together until the clumps disappear.
4. Preheat the oven to 180C.
5. Add the wet ingredients to the dry ingredients all at once and blend together with an egg beater.
6. (Don't mix any more than necessary).
7. Divide the batter from Step 2 into two equal portions, add the matcha paste to one half, and mix together with an egg beater.
8. Line the muffin tins with parchment paper, and drop both the plain batter and matcha batter in alternating locations.
9. After pouring in about 70% of the batter, place 1 teaspoon marron cream into the center of each one.
10. Add both the plain batter and green tea batter on top until you can no longer see the marron cream.
11. Place into the oven preheated to 180C, and bake for 10 minutes.
12. Cut the sweet chestnuts in half while baking.
13. After 10 minutes, take them out of the oven and gently place the chestnuts on top.
14. Return them to the oven, and bake for an additional 10 minutes.
15. (They should take about 20 minutes to bake).

flour, bread, baking powder, salt, vegetable oil, maple syrup, milk, water, water, cream, chestnuts

Taken from cookpad.com/us/recipes/147768-macrobiotic-green-tea-chestnut-muffins (may not work)