Ingredients
Method
- Preheat oven to 374º F (190° C). Place muffin liners in a 12 muffin pan. In a medium bowl, sift the flour with the baking powder, baking soda, matcha powder and salt.
- In another large bowl, add the egg with the sugar and oil. Beat with a hand whisk for 1 minute until the mixture is light and fluffy.
- Add in the vanilla extract, milk, lemon juice and lemon zest. Beat for 1 more minute until everything is perfectly integrated.
- Add the flour mixture in two additions, mixing with a rubber spatula for 20 seconds after each addition to get a smooth batter. Add the raspberries and mix doing folding motions just until incorporated, so they don't disintegrate as much.
- Carefully pour the mixture into the 12 muffin cups, filling each one at 3/4 of their capacity. Bake the muffins at 374º F (190° C) for approximately 18 minutes or until lightly browned or when a wooden toothpick comes out clean when inserted.
- Take the muffins out of the oven, let them cool for at least 10 minutes and then decorate with powdered sugar if desired.