Muffins with Matcha and Raspberries Recipe

• 3 1/2 ounces flour
• 2 ounces almond flour
• 2 eggs
• 3 1/2 ounces sugar
• 3 1/2 ounces almond milk
• 1 1/2 teaspoons matcha (food/culinary grade)
• 1 teaspoon baking powder
• 24 raspberries
• Black sesame seeds, to taste

1. Preheat the oven to 400 degrees F. In a medium bowl, beat the eggs and sugar, then add the almond milk.
2. In a separate small bowl, combine both flours and add the matcha and baking powder.
3. Add the dry ingredients to the wet ingredients and whisk until combined.
4. Do not overmix.
5. Prepare a mini-muffin pan with nonstick spray.
6. Pour 1 hefty tablespoon of batter into each muffin cup.
7. Add a fresh raspberry to each filled cup and sprinkle with black sesame seeds.
8. Bake for 12 to 15 minutes.
9. Check the muffins for doneness with a toothpick, making sure no batter sticks.
10. Once complete, let the muffins cool in the pan for 2 minutes and then transfer the muffins to a cooling rack to finish cooling.

flour, flour, eggs, sugar, almond milk, matcha, baking powder, raspberries, black sesame seeds

Taken from www.chowhound.com/recipes/matcha-muffins-31796 (may not work)