Macrobiotic Green Tea Chestnut Muffins

Macrobiotic Green Tea Chestnut Muffins

These healthy muffins are made without using eggs. I filled a slightly bitter green tea muffin batter with sweet marron cream. I thought the flavor would please my mom if I gave them to her for Mother's Day.

Ingredients: 6 muffins

☆Cake flour
110 g
☆Bread (strong) flour
35 g
☆Baking powder
2 teaspoons
3 pinches
◎Vegetable oil
2 tablespoons
◎Maple syrup
4 tablespoons
◎Soy milk
100 ml
2 tablespoons
△ Matcha
2 teaspoons
△Lukewarm water
1 tablespoon
Marron cream
6 teaspoons
Peeled broiled chestnuts for decoration


1. Add the ☆ dry ingredients into a bowl, and stir with an egg beater. In a separate bowl, combine the ◎ wet ingredients, then beat. Mix the △ ingredients together until the clumps disappear. Preheat the oven to 180℃.
2. Add the ◎ wet ingredients to the ☆ dry ingredients all at once and blend together with an egg beater. (Don't mix any more than necessary).
3. Divide the batter from Step 2 into two equal portions, add the △ matcha paste to one half, and mix together with an egg beater.
4. Line the muffin tins with parchment paper, and drop both the plain batter and matcha batter in alternating locations. After pouring in about 70% of the batter, place 1 teaspoon marron cream into the center of each one. Add both the plain batter and green tea batter on top until you can no longer see the marron cream.
5. Place into the oven preheated to 180℃, and bake for 10 minutes. Cut the sweet chestnuts in half while baking. After 10 minutes, take them out of the oven and gently place the chestnuts on top. Return them to the oven, and bake for an additional 10 minutes. (They should take about 20 minutes to bake).

Story Behind this Recipe

I thought up this snack to send to my mom for Mother's Day. I referenced Kyaramerina's recipe "Spring-Colored Green Tea Soy Milk Steamed Bread" for the marble pattern technique. And I used "Macrobiotic Apple Muffins" as a base for the batter itself.