100g self-raising flour
1/2tbsp matcha powder
65g cup brown sugar 100g (Increase if you have sweet tooth)
1 egg, lightly beaten
45 g corn oil
Red paste (I used can type of red beans)
Mix flour, sugar and matcha powder in a bowl. In a separate bowl lightly whisk egg, milk and oil together. (I did not bother to sift the flour.)
Pour the liquid ingredients into the flour and stir with a spoon until ingredients are just combined, do not over mix.
Scoop batter into muffins liner till about 3/4 full. Add 1 tsp of red bean on top the batter. It will slowly sink to the bottom as the batter is more towards the watery type.
Bake at 190°C for 16-18 minutes, until muffins spring back when lightly touched. Note: I am use slightly smaller than standard muffins liners. It makes 9 muffins.