• 2 cups all-purpose flour (250g)
• 1 tablespoon green tea powder
• 3 teaspoons baking powder
• 1 egg, medium-sized
• 1/2 cup caster sugar (112g)
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2/5 cup vegetable oil (95ml)
• 4/5 cup whole milk (190ml)
• 2/3 cup semi-sweet chocolate chips, or chocolate bar roughly chopped (60g)
• Additional green tea powder for dusting

Preparation Preheat the oven to 400 degrees F (200 C). Line muffin pan with liners.

Prepare dry ingredients In a large mixing bowl, sift flour, green tea powder and baking powder and whisk to combine; set aside.

Prepare wet ingredients In a medium mixing bowl, beat in an egg. Add in sugar, salt, and vanilla extract and beat until white. Now add in vegetable oil and whisk rigorously until blended. Then stir in milk.

Combine dry and wet mixture Make a well in center of dry ingredients. Add in milk mixture and fold just until combined. Finally fold in chocolate chips. The batter is a little lumpy and quite liquidy. Then distribute evenly in muffin molds. Fill only 2/3 of each mold.

Bake Bake for 20 to 25 minutes, or until puffed and golden brown. An inserted wooden should come out clean. Let cool on wire rack for 5 minutes.

Serve Dust with green tea powder or decorate with sprinkles (optional) and serve when warm. My green tea whipped cream goes well with green tea muffins.