Cream cheese, green tea and strawberry frosting:
12 muffins
Preheat the oven to 480°F. In a large bowl, mix the two types of flour, cornstarch, green tea powder, baking powder, and salt.
In another bowl, mix the butter and Greek yoghurt for about 3 minutes at medium-high speed, until completely blended. Add the sugar and mix for 2 more minutes. Then, add the egg, vanilla, and almond extract, and mix until everything is incorporated.
Add a third of the dry mix to the other bowl and mix just until they are combined. After that, add half of the milk and repeat the process, finishing with the dry mix.
Add the chopped pistachios and mix until they are incorporated.
Fill 3/4 of the baking cups with the batter and bake for 16 to 20 minutes, or until you can insert a toothpick on the center and it comes out clean.
Allow the muffins cool.
For the frosting:
Put all the ingredients for the frosting in a bowl, but the strawberries. Mix the frosting, starting on low speed until the powdered sugar is incorporated, then scrape the sides and increase the speed to high speed, and mix until the frosting is light, spongy, and without any lumps.
Put some frosting on top of the cool muffins using a pastry bag or a knife, and sprinkle some pomegranate arils on top.
