Green Tea

Green Tea muffins will brighten the holidays
BY SUZANNE BOYLE

A reader had requested some muffin recipes so she could make them for her son who was returning home for Christmas. This batch includes the unusual -- but evidently very popular on the West Coast -- recipe for Green Tea Muffins.

Not being an ingredient most of us have readily available on our spice rack, you'll find green tea powder at Chong's Oriental Market , 5801 Old Collinsville Road, Fairview Heights (632-2880).

And the second and third recipes are from a lady who know how to bake, Eileen Hoerr of Waterloo.

Green Tea Muffins

2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
2 teaspoons Japanese green tea powder (matcha in Japanese)
1/2 cup milk
1/2 cup butter, softened at room temperature
2 eggs

1. Preheat oven at 350 degrees.
2. Sift together the flour, baking soda and green tea powder and set aside
3. In a large bowl, beat the butter until light.
4. Add the sugar and eggs and beat some more until light and fluffy.
5. Add the dry mixture and the milk.
6. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy.
7. Divide the batter among the muffin tins (If you don't have any liners, grease the tins), about 2/3 full.
8. Bake for 25-30 minutes. Allow to cool on a wire rack.

Orange Blueberry Muffins

1 cup quick-cooking oats (not instant)
1 cup orange juice
3 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup vegetable oil
3 eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 1/2 teaspoons grated orange peel

Topping:

1/2 cup chopped walnuts
1/3 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 400 degrees.

In a small bowl, combine the oats and orange juice.
In a large bowl, combine the flour, sugar baking powder, salt and baking soda.
Combine the oil, eggs and oat mixture; stir into the dry ingredients just until moistened. Fold in blueberries and orange peel.

Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake 15 to 20 minutes, or until a toothpick comes out clean. Cool 5 minutes before removing from pan to wire racks. Makes 1 1/2 dozen muffins.

Note: If using frozen blueberries, do not thaw before adding to batter.

Cool 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

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