Powdered green tea (matcha) gives these muffins a delicate fragrance and a light green tint. Very moist and not too sweet, perfect for breakfast.
so good.. i altered the recipe a little a they turned out most and lighter. I cut down the flour to 1 1/3 used canola oil instead of butter and 1 cup of vanilla soy milk used mini liners( all i had) at 350 for 18 min made a lemon honey drizzle to top them off. - 01 Feb 2011 (Review from Allrecipes USA and Canada)
LOVED these! I love anything green tea, and am a huge muffin fan, so I was thrilled to find this recipe. They are pretty dense, which is how I like 'em. I only made a few minor changes: I always use whole wheat flour and Smart Balance - I doubled the green tea to 2 T. (I also used the tea from tea bags this first time even though I have matcha - might use that next time to compare), doubled the walnuts, chopped VERY finely (I usually leave nuts completely out of recipes, but they're perfect here), and added 2 tsp. of vanilla. I think the baking time/temperature is bit off - I would recommend either 350 degrees for 20 minutes, or 325 degrees for 25 minutes. And because of the green tea, walnuts, and whole wheat flour, it's a bit hard to tell when they're done by color/browning alone. The muffins are a a little small - for this amount of batter, I would normally make 8 or 9 generous muffins. Still overall a GREAT recipe! - 26 Mar 2009 (Review from Allrecipes USA and Canada)
Just a warning: powdered matcha tea is very expensive. $30 for a small can. I tried just using regular green tea leaves (cutting open a tea bag) and the muffins were still good, but imparted no extra flavor. - 20 Mar 2009 (Review from Allrecipes USA and Canada)