Ingredients

Makes approx 8 muffins

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Recipe: White miso walnuts (makes more than you need but these are good to have around)

100g toasted walnuts

50g mirin rice wine

40g caster sugar

50g white miso

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Recipe: Yuzu crumble (makes more than you need, but also good to have around!)

50g flour

50g ground almonds

30g icing sugar

20g light brown sugar

50g butter

3-4g yuzu zest (or mix of lemon and orange zest to imitate flavour profile of yuzu)

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Muffin batter

140g plain flour

40g almond flour

8g baking powder

1g salt

70g unsalted butter

90g caster sugar

1 egg

1 x egg yolk

40g double cream

20g milk

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Method

1. First make the miso walnuts: Put all the ingredients (except walnuts!) together and bring to the boil

2. Add walnuts and stir until it gets thick:

3. Use when cool

4. Now make your crumble - paddle all ingredients together in a mixer until a crumb forms

5. Make Muffin Batter Base:  Cream Butter and Sugar in a bowl.  Add egg and yolk and beat

6. Sift flour, almond flour, baking powder and salt together.  Add ⅓ to to the butter/egg mixture

7. Add ½ of cream and milk to the butter/egg mixture  Alternate dry and wet ingredients, finishing with dry.  (Do not over mix for light texture.)

8. Sprinkle miso walnuts in batter

9. Sprinkle with yuzu crumble

10. Bake for 20-25 mins at 175c fan

11. Allow to cool and sprinkle with icing sugar