A staple in Filipino Panaderia’s (Bread Shops) Kababayan is an easy to make muffin that is eaten as a snack in between meals. In this version we flavor it with Matcha.
*This Post is Sponsored by Aiya Matcha*
First of All What is Kababayan?
In this case it has two meanings. Kababayan In Tagalog, (one of the dialects spoken in the Philippines) means fellow countryman. Legend has it, that because this bread looks like a Salakot. A hat with a distinct dome with a rim. It was named Kababayan as whenever a person saw another person wearing the same type of hat, it would signal that they were fellow countrymen and would raise their hat to each other. No words necessary.
Matcha Kababayan Recipe Ingredients
In this version we are going to add a touch of Matcha to the recipe. The Matcha Kababayan Recipe uses pantry baking staples and doesn’t take lots of mixing either.
These are the dry ingredients that you will need:
- Culinary Grade Aiya Matcha
- All Purpose Flour
- Brown Sugar
- White Sugar
- Baking Powder
- Baking Soda
These are the wet ingredients that you will need:
- Vegetable Oil
- Vanilla Extract
- Melted Butter
How to Make Matcha Kababayan Recipe
Start the recipe by mixing all the dry ingredients together in a bowl. Then in a separate bowl mix together all the wet ingridents.
Now add the dry ingredients to the wet and mix lightly with a wooden spoon. Don’t over mix. If there are lumps of flour or sugar, it’s okay. The key is to not over mix.
The Matcha Kababayan is baked in an unlined muffin tin that has been sprayed with oil. Don’t forget that step!
Once the muffin tin has been greased, pour the batter in each cup just filling half way.
Bake the muffins in the oven at 350F for 15 minutes. Until the edges are brown and you see a dome forming on the Matcha Kababayan’s.
Once the muffins are baked, brush with melted butter and then remove from the tin and leave to cool on a rack.
How to Serve the Matcha Kababayan
Once it has cooled down you can serve it with some hot green tea, or even a matcha latte depending on your mood.
How to Store The Muffins
You can leave it on the counter for up to 3 days, stored in a cake dome. If you need to keep it for longer, wrap each muffin individually with plastic wrap and freeze for up to 3 months. Leave on the counter to defrost or pop in the microwave for 20 seconds to heat up.
Aiya Matcha is Turning 134 years old!
You know what that means! Discounts. Hehe. From May 11 to May 17 , get 20% off site wide on all their Matcha products (including the Culinary Grade Matcha used in this recipe)! Visit their page to learn more.
This post is sponsored by Aiya Matcha. However all opinions, recipes and photography are my own. Thank you for supporting brands that help support this blog.
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Course: Merienda, Snack
Servings: 15 Muffins
1 Regular Muffin Tin
- 1 Tablespoon Culinary Grade Aiya Matcha
- 1 ½ Cups All Purpose Flour
- ⅓ Cup Brown Sugar
- ⅓ Cup White Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Large Eggs
- ¾ Cup Milk
- ½ Cup Vegetable Oil
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
Pre-Heat Oven to 350F
Spray Muffin Tin with Baking Spray
In a bowl combine all the dry ingredients: matcha, flour, both sugars, baking powder and soda and salt. Mix well taking out any lumps.
In a separate bowl combine all the wet ingredients: eggs, milk, oil and vanilla extract. Mix well until nice and smooth.
Add the dry ingredients to the wet ingredients. Mix with a wooden spoon lightly. Just until combined.
Using a spoon or ice cream scooper, fill each muffin cup half way only. This helps you get more dome!
Bake for 15 minutes until the edges start to brown and you see the dome formed.
Take out of the oven and brush with melted butter.
Remove from the muffin tin and place on a wire rack to cool.