Matcha is one of those flavors I have loved for a very long time. When I was a kid I was obsessed with green tea ice cream. Back then it was because any food that was colored, was my kinda food. Don’t even get me started on rainbow ice cream. My sister swore up and down to me that rainbow ice cream is just vanilla ice cream with food coloring, but I still swear that I can taste the colors. However now as an adult I see what I truly loved about green tea ice cream, and match in general, is its ability to take even the sweetest of desserts and transform the flavors to become more rounded, and mellow with the addition of this deeply green powder.
While making my morning au lait I searched through my kitchen for some breakfast inspiration, and as soon as I saw my bag of pure matcha powder, I knew that it would be a baking kind of morning. I decided to go for a cross between sweet and savory and whipped up a batch of matcha spelt muffins with toasted black sesame seeds. The result was incredible. The muffins had a rich and dense crumb, while the flavor was smooth and earthy, will only a hint of sweetness. Suffice it to say it was the perfect breakfast treat.
Matcha Spelt Muffins
1 3/4 cup spelt flour
1/2 cup sugar plus 2T for sugar topping
1 t baking powder
1/2 t salt
2 t matcha powder (more or less based on preference)
1 cup milk
5 T melted butter
1 t vanilla
1 T black sesame seeds
Preheat the oven to 350. While the oven is heating stir together the flour, sugar, baking powder, salt, and matcha. In another bowl combine the milk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry mix and whisk until all the lumps have been incorporated. Divide the batter among 12 muffins tins lined with cups. Sprinkle the tops with the remaining sugar, as well as the black sesame seeds. They should take about 20-25 minutes, you’ll know when your house begins to permeate the sweet smell of the earth.