Matcha cream almond muffins, sweet afternoon tea time, leisurely enjoy the beautiful slow life

After mixing eggs, sugar, and milk, stir evenly.

Add the flour, almond flour, and baking powder, and continue to stir until there are no lumps.

Then pour in the melted butter and mix well to make the muffin batter. Preheat the oven to 180°C in advance.

Pour the muffin batter into the molds, filling about 80%, place in the middle layer of the oven, and bake for about 20 minutes.

Mix matcha powder with hot water, then pour it into the light cream and mix well. Refrigerate until it reaches 12°C, then take it out and whip until stable, and put it into a piping bag.

After the muffins are baked, remove them, let them cool and take them out of the mold. Pipe on cream and sprinkle with powdered sugar and crushed pistachios.