Matcha Muffins

I got this recipe from Rena, Corey's half-sister.  If you want the matcha flavor to come out, use all-purpose flour without substituting whole wheat.  I'd like to try almond milk next as a replacement for the dairy milk.

Ingredients

*I melted the butter first so that it was cooler when I mixed it with the egg and milk

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon matcha green tea powder, or to taste
• 1/2 cup white sugar
• 1 egg
• 1/3 cup melted butter
• 1 cup milk
• 1/4 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.