Monday, January 29, 2024

Matcha Chocolate Chip Muffins #MuffinMonday

I'm not big on making New Year's resolutions but I did make a hesitant plan to try to bake more. Work took over last year but I need to make time for ME. And a big part of that is baking. I wasn't even able to bake my birthday cake last year. That's how crazy things were. But so far so good. I did Bread Baker's and now it's Muffin Monday. Let's hope I can keep this up  - theme permitting.

So matcha muffins. I was making a drink a couple Fridays ago when the idea popped into my head. A very delicious idea! I love spices in my chocolate chip muffins so I added them here. If you leave them out, you will have a lighter-coloured muffin - more matcha-green. 

Be sure to scroll down to see what fun muffins the other bakers made!

Matcha Chocolate Chip Muffins
Yield: approximately 8 muffins

180 grams flour
100 grams sugar
1 tablespoon matcha
1 1/2 teaspoon baking powder 
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
dash of nutmeg
1 egg
1/2 cup + 2 tablespoons milk
1/3 cup oil
1/2 teaspoon vanilla
3/4 cup chocolate chips 


Preheat oven to 425 F.
Whisk flour, sugar, matcha, baking powder, baking soda, salt, cinnamon, and nutmeg. 
In another bowl, whisk egg, milk, oil, and vanilla. 
Gently fold the wet ingredients into the dry ingredients. The batter is thick. Next, told in the chocolate chips. 
Divide into muffin cups. 
Bake 5 minutes at 425 F then lower oven to 350F. Bake another 15 minutes or until a toothpick inserted into a muffin comes out clean. 

Muffin Monday

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Tuesday, January 9, 2024

Pita #BreadBakers

When Stacy suggested Mediterranean bread for our January Bread Bakers, I pictured myself making something I'd never heard of before. I did some googling but kept coming back to pita bread. The "simple" pita. Truth is, pita has been on my bread bucket list for years. But I have mixed success with flatbreads, in general, and for some reason, pita just seemed complicated - could I really get the puff?  It was time to try. And I'm pleased to report that they puffed! I was completely surprised. This turned out to be easier than I expected so I can't wait to do it again. 

Scroll down to see what the other bread bakers are offering up from the Mediterranean. 


3 cups flour
1 teaspoon instant yeast
2 teaspoons sugar
1 1/2 teaspoon salt 
1 cup water
2 tablespoons oil 

Whisk flour, yeast, sugar, and salt. Add in the water and oil and stir until shaggy. Knead until smooth then place in an oiled and covered bowl to proof for an hour or until puffy. It won't necessarily double. I proofed overnight as I prefer doughs proofed overnight. 

Divide the dough into 8 equal pieces and roll out about 3 or 4 into 6-inch circles. They will rest while the oven preheats. Cover the unrolled-out dough. 

Place a baking sheet or pizza stone on the lowest rack of the oven and preheat the oven to 500 F. 

When the oven is ready, place as many dough circles as you can in the oven. Bake for a total of 7 minutes turning about halfway through the bake time. 

Remove from the oven and wrap in a clean towel so that they will stay soft. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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