This weekend, I went to the Artmospheric music and art festival, where I would have had a great time save the fact that there was inescapably loud pounding electronic music playing for 20 out of every 24 hours.  I was so happy to be out in the middle of nowhere, on a stunning mountain in my favorite region of Bulgaria, but I am flabbergasted at the amount of sleep I did not get.  I returned home last night, had a cup of tea, and slept for 10 hours.  I’m still a bit hazy, so I’m just going to give you this muffin recipe and say that I don’t know how I ever lived a satisfactory life before I made these last week.  Seriously.

Matcha Muffins with White Chocolate and Rose Petals
makes 12

2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-3 tablespoons matcha green tea powder
1 cup yogurt
1/4 cup oil
1 egg
petals of 10 dried rosebuds
3/4 cup white chocolate chunks

Preheat to 350F and butter a 12-cup muffin tin. In a large bowl sift together flour, sugar, baking powder, baking soda, salt, and matcha powder. In a small bowl combine yogurt, oil, egg, and rosebuds. Let this sit for about 10 minutes to let the rose petals soften a bit, then pour wet into dry and mix until just barely combined. Fold in white chocolate and divide mixture evenly between muffin tin cups. Bake 15-20 minutes or until a toothpick comes out clean, being very careful not to overbake. Eat.