Matcha Mochi Cake Mix
Matcha Mochi Cake Mix
After a change of packaging, The Plant Based Workshop was left with stock with their old branding that they needed taken off their hands - a perfect job for Peko!
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Take your tastebuds on a cross-continental trip to experience the best of both worlds with these matcha mochi muffins: the perfect combination of fluffy North American cakes and the chewy goodness of Japanese Mochi. Pair these mochi muffins with a hot beverage and it'll be a matcha made in heaven!
Serving Size: Makes 12 mochi muffins
Weight: 380g
Best Before: December 15 2023 (Note: Best-before date is not expiry date! You can still safely eat food after the best-before date has passed, as long as you check for changes in texture and smell. Read more)
Plant Based, gluten free, easy to make
Sweet rice flour, cane sugar*, organic matcha powder, aluminum free baking powder, salt
Prepared in a facility which uses nuts, soy, eggs and gluten.
*Organic, Ⓥ Plant Based
1. Preheat oven to 350F
2. In a large bowl, whisk butter or oil of choice until fluffy, add egg or egg replacement one at a time, vanilla & milk of choice
3. Mix dry into wet ingredients. Mix until combined
4. Spoon evenly into muffin tray
5. Bake 17-19 min 6. Remove & cool on wire rack & enjoy!
Additional required ingredients: 1/8 C softened butter (or alt. oil), 2 eggs (or replacement), 1/2 tsp vanilla extract, 1 1/4 C milk of choice
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