Skinny Matcha Adzuki Muffins

Matcha muffins with a red bean filling. Super easy and quick to put together! 

I dream that one day, I'll have a small cafe in the little corner of the world, selling all my favourite things to people who truly appreciate them. 

The cafe will be small, vintage-styled, with white and sky blue walls, and wooden tables with mini pots of flowers. 

We would have a display of cakes like carrot and banana cakes with cream cheese frosting. We would have a number of cheesecakes- blueberry, salted caramel, and cookies and scones in jars. And we would have fresh homemade waffles and pancakes - chocoate chip, banana, pumpkin and apple. 

And of course, we will have muffins. Of course. The widest variety of double chocolate, apple pie, mixed berry, lemon lavender, earl grey, durian chiffon, and matcha. With a creamy adzuki filling. And skinny.

I can't say these are the best muffins I've tasted. But they're good, especially warm with a cup of tea (matcha tea). They're best eaten when they're just baked, still nice and soft and fluffy. Keeping them overnight will make them slightly dense, but still good. Warm them up for a little while and they'll be perfect. 

The trick to making these skinny is Greek yogurt. Dairy products such as Greek yogurt, buttermilk and sour cream add lots of moistness to your baked good. In this recipe, I replace almost all of the oil with Greek yogurt for a protein packed and skinny muffin. 

What's more, it takes less than 30 minutes to make. 

My exams start tomorrow. I should be studying now, but grabbing a muffin first. 

Skinny Matcha and Adzuki Muffins
Makes 12 

2 cups all purpose flour (or 1 cup all purpose, 1 cup Wholewheat)
3 tbs matcha powder 
3/4 cup sugar 
1/2 tsp salt 
2 tsp baking powder 
1/4 cup oil 
2 eggs 
3/4 cup Greek yogurt 
1 tsp vanilla
Japanses sweet red bean, canned 

Preheat your oven to 185 degrees celsius. 
In a large bowl, whisk together the oil, eggs, Greek yogurt and vanilla until combined. 
Sift in the flour, matcha powder, sugar, salt and baking powder into the large bowl, and fold until just combined. 
Spoon the batter into a cupcake tin lined with paper liners until half full. Add 1 tsp of the red bean paste and fill more of the batter in until it is 3/4 full.
Bake for 15-20 minutes until a skewer inserted into the centre comes out clean 

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