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Recipe: Matcha Green Tea-Pistachio Mini-Cupcakes

Jessica Wegener RD, CSSD, LMNT 
Makes approximately 28 mini-muffins


1 tsp Lemon, zest
1.5 tbsp. Matcha green tea powder
3/4 cup milk or milk substitute (I used almond milk)
1/2 cup butter
2 tsp Baking powder
1 1/4 tsp Cinnamon
1/8 tsp Salt
1/2 cup Sugar
2 tsp vanilla extract
1 1/3 cups Whole wheat pastry flour
2 tbsp. flaxseeds, ground or milled
1/2 cup Pistachios, chopped

Cream Cheese Frosting:

8 oz. cream cheese, room temperature
½ cup butter, room temperature
1-2 tsp. vanilla extract
3-4 cups powdered sugar


  1. Whisk milk and flax seeds together in a small bowl and set aside for at least ten minutes
  2. Preheat oven to 425. Line 12 muffin cups with papers…

Click here to download the full cooking directions and your own copy of this recipe here.

Jessica Wegener RD, CSSD, LMNT – Positive Nutrition of Omaha
Nutrition Consultant for Athletes’ Training Center Sports Performance & Physical Therapy

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