MATCHA MUFFINS WITH HONEY CASHEW ICING

By The Pantry of Eden

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INGREDIENTS:
For the honey cashew icing
    • 1/2 cup cashews, soaked overnight in cold water or in just boiled water for 20 minutes
    • 2 tablespoons melted coconut oil
    • 1/4 cup honey
    • 2 tablespoons arrowroot (starch)
For the muffins
  • 2 cups almond meal/flour (finely ground, skinless almonds)
  • 2 tablespoons arrowroot (powder/starch) or tapioca (powder/starch)
  • 3/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons Mix n Matcha 
  • 1/4 teaspoon fine pink Himalayan salt
  • 1/2 cup coconut milk (or milk of choice)
  • 2 eggs (free range or organic)
  • 1 teaspoon concentrated vanilla extract (or 2 teaspoons regular vanilla extract)

METHOD:

For the honey cashew icing
    1. Drain and rinse cashews. Place all ingredients in a high speed blender, small strong food processor or smoothie maker with ice crushing blades and blitz til smooth and creamy. Chill.(icing will thicken once cold).
For the muffins
  1. Preheat oven to 160 degrees C. Brush oil on the inside of patty cases so the muffins won’t stick.
  2. Place all dry ingredients in a medium sized bowl. Mix well so the baking powder is distributed thoroughly.
  3. Whisk wet ingredients together and add to dry. Mix till just combined.
  4. Distribute evenly between patty cases and bake for up to 20 minutes or until an inserted skewer comes out slightly dirty.
  5. Allow to cool completely before icing.

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