Wednesday, October 28, 2015

Matcha Hachiya MOffins


I whipped these up for the boys this morning because I had some Hachiya persimmons that were on the edge of turning unusable. I considered making a Hachiya shrub for some fun cocktails - and I might still make that when I get home tonight with the remaining mushy Hachiya - but thought I should make something the boys would enjoy this morning. Eccola! Breakfast... 

In case you haven't been following my blog, or haven't read any of my MOffin posts. A MOffin is a muffin made with mochi flour. 


Ingredients

  • 4  eggs
  • 1/4 C olive oil
  • 1/4 C Hachiya persimmon pulp
  • 1 C coconut water
  • 1 C organic 2% milk
  • 1/2 C organic granulated sugar
  • 1 T baking powder
  • 2 T matcha powder
  • 1 box of rice flour

Procedure
Mix the eggs, persimmon pulp, and oil together in a large mixing bowl. Then fold in everything else until just moistened. Spoon the batter into greased muffin hollows.

Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned and slightly cracked. Let cool for 5 minutes before turning the MOffins onto a cooling rack.

And just in case you want to order your own adorable muffin molds, I'm including an affiliate link below. We love them!


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

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