Honey and matcha muffins

Did you watch the first episode of the GBBO yesterday? In the past I used to watch it on the iplayer, but since earlier this year Channel 4 dropped off the iplayer on our TV (or the other way around), I can only watch it on the laptop or ipad which is not ideal.
Since my dear husband is enjoying himself at the Venice film festival, the TV was available in the evening (otherwise he'd be glued to Netflix or Amazon, watching one thousandth episode of some American series).
A few days ago I was looking at the list of contestants on my ipad, and commented to my men - though more talking to myself - that most likely the first person to leave would be a pensioner, and all the young cuties would be kept until the victorious end, whether they are good bakers or not.
As it happened, I was wrong, the pensioner stayed, saved by a whisker (or should that be a moustache?!) after creating a very arty self-portrait in a brandy snap shaped as a postmortem mask. It was utterly bonkers and brilliant at the same time.
The young ladies were pouting and whingeing, but stayed put. So far I decided to root for Terry, Rahul and Antony.

One of the contestants, a super-confident French girl named Manon, used matcha in one of her creations. Which made me think that I do have a couple of tins of matcha tea in the kitchen.
I bought them with the best of intentions of staying healthy. The problem with matcha tea for me is that I don't like the flavour, it is like drinking powdered green algae off the stagnating water. Well, maybe marginally better.

I have tried in the past to make pancakes with matcha tea, but they were not met enthusiastically by my family.

Shall I try again to bake something with matcha? I wanted something simple and easy, no decorations or frosting, just something sweet for tea.
I also have several jars of honey in different degrees of crystallization. Would mixing honey and matcha work?

And here it is  - a recipe for honey and matcha muffins.

Honey and matcha muffins
Ingredients:
2 medium eggs
100g caster sugar
a pinch of salt
260g self-raising flour
1tsp baking powder
225ml milk
65g butter, melted
90g honey
2tsp matcha

In a deep mixing bowl beat two eggs with caster sugar. Add a pinch of salt, sift in flour and baking powder. Pour in milk, stir in together. Melt the butter and honey (if crystallised) and mix in the cake batter.
Pour one third of the cake batter in a smaller mixing bowl and add the matcha. Mix together until well combined.

Place cupcake cases into a muffin tin and fill in with the cake batter, in whatever patterns you desire. I made some plain honey ones, plain matcha ones and a mix of both.
Put the muffin tin into an oven preheated to 180C. Bake for about 18-20 minutes until the toothpick comes clean.
Remove from the tin to a wire rack. Eat warm, with tea or without.

The boys looked suspiciously at the muffins, but Sasha, strangely enough, ate two of them. Eddie opted for the plain honey one, as I thought he would.
They might look a tad scary (I'm not a GBBO material, and my bakes would give vapors to Prue and Paul), but actually taste pretty good.

I still have plenty of matcha left. Any suggestions on what to do with it, apart from the obvious drinking as tea?

Since I used some old-ish honey (and cleared one of the jars) and some of the nearly-forgotten matcha (there's still plenty left), I'm adding this recipe to #KitchenClearout linky at Madhouse Family Reviews, hosted by lovely Cheryl.