Matcha Muffin Matcha Cheese Thick Muffins

Materials & Directions

1. 130g low gluten flour, 30g sugar, 2g yeast, 5g matcha tea powder mix well, add 160g milk and 1 egg, stir into a fine paste, sieve once, cover with plastic wrap and ferment at room temperature for half an hour.

2. 60 grams of cream cheese softened at room temperature, 10 grams of powdered sugar, the right amount of dried cranberries and mix well.

3. Stir the muffin batter with an egg pump before making, pour it into a non-stick pan, heat it over low heat until it's full of bubbles, and then fold it over with the cheese.