Ingredients

Dry

• 1 cup plain flour
• 1 tbsp matcha powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup caster sugar

Wet

• 1 egg
• ¼ cup neutral oil (vegetable or canola)
• ⅓ cup Greek yoghurt or sour cream
• 2 tbsp milk
• ½ tsp vanilla extract

Add-ins

• 70g white chocolate, chopped
• ¾ cup raspberries (frozen best)

Optional Topping

• Extra white chocolate chunks

Method

1. Preheat. Heat oven to 210°C fan. Line a 6-hole muffin tray with baking paper squares.
2. Mix dry ingredients. Whisk together flour, matcha, baking powder, baking soda, salt and sugar in a bowl.
3. Mix wet ingredients. In a separate bowl, whisk together egg, oil, Greek yoghurt, milk and vanilla until smooth.
4. Combine. Pour wet into dry and gently fold until just combined. Do not overmix.
5. Add-ins. Fold in white chocolate and raspberries.
6. Fill. Divide batter evenly between the 6 cases, filling almost to the top.
7. Top. Add extra white chocolate chunks on top if using.
8. Bake. Bake at 210°C fan for 5 minutes, then reduce to 180°C fan and bake for a further 13–15 minutes until domed and lightly golden.
9. Cool. Cool in the tray for 10 minutes before removing. Serve slightly warm for best texture.