Here's a morning wake-up recipe guaranteed to brighten up your morning!
Earlier this year, I had food sensitivity testing done (which is when I came up with my Almond Raspberry Banana Baked Rice recipe!). Coffee, one of my greatest loves, was one of the foods I tested sensitive to. The test results confirmed what I'd already known in my gut (pun intended!) for awhile: Before the test, I was drinking several cups of coffee a day, and I'd often get horrible stomaches after. I'd sometimes get reflux, too.
I've spent the past several months experimenting with what type and amount of coffee I can tolerate. I've now found that I can have a shot of espresso or a latte many days, but I usually need to cap my coffee intake at one beverage. And while I do sip the occasional cup of coffee, my body better tolerates espresso-based drinks.
The beauty of food sensitivities is that all of this changes with time, so maybe my coffee tolerance will increase in the future! (Want to know more about food sensitivities? Read my "What Does It Mean to Have Food Sensitivities?" article for Sonima.com.)
I had a hard time deciding whether to share my caffeine battles with all of you. But ultimately, I get my most creative when trying to come up with food solutions. So that's where these tasty matcha muffins come in!
For awhile, I cut out coffee completely. And those were some hards months.
I love tea, and I was curious about how to incorporate a little bit more caffeine into my day. So that's where these matcha muffins come in! They're made with culinary matcha for a caffeine boost, and they also contain cacao nibs for a bit of additional caffeine.
These matcha muffins are a great for a start to the morning because they don't contain a lot of added sugar and they also offer protein from the milk and cottage cheese.
Preheat oven to 375° F. Coat non-stick muffin tray with cooking spray. Mix flour, matcha, baking powder, and salt in a large bowl. Add eggs, cottage cheese, maple syrup, oil, and vanilla extract, stirring minimally. Fold in cacao nibs. Spoon batter into muffin tin, filling each cup about two-thirds full. Bake about 12-15 minutes, until cooked through. Serves 12.
Nutritional information per serving: Cal: 150 Fat: 5 g Sat fat: 2 g Pro: 6 g Carbs: 21 g Sugar: 2 g Fiber: 5 g Chol: 30 mg Sod: 75 mg
What are your thoughts on this topic? What are your favorite ways to cook with matcha?
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