- Preheat the oven to 300ºF. Grease a small muffin pan with butter and set aside. Combine cake flour, baking powder, baking soda, and Organic Hojicha Tea Bag Powder in a bowl and set aside.
- Mix fresh milk and corn oil together, then add honey and stir well again, set aside.
- In a mixing bowl, whisk eggs and sugar at high speed till thick and fluffy, for about 5 minutes.
- Strain flour mixture into egg batter in 2 portions. Fold gently until combined with a rubber spatula.
- Stir the milk mixture again and then scoop some batter into it; mix well. Pour the milk mixture into the remaining batter and gently fold well with a rubber spatula.
- Pour batter into the muffin pan to 90 percent full. Then bake in the preheated oven for about 20 minutes. Insert a skewer in the cake to confirm muffins are cooked all the way through.
- Allow muffins to cool outside of the muffin tin when finished.
**Recipe is owned and created by Yamamotoyama
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