Cooked - Dark Miso Muffins By Chef Ayako Watanbe

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Home Pricing Community My Recipes

Dark Miso Muffins By Chef Ayako Watanbe

1.0

Ingredients

100g toasted walnuts

60g mirin rice wine

55g dark brown sugar

45g red / dark miso

Recipe: 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

Recipe:

380g cream cheese

95g butter

190g powdered sugar

60g lemon juice

Shichimi pepper for sprinkling (optional) adds kick!

Method

First make the miso walnuts: Chop up all of the walnuts into small pieces:
Add miso, sugar and mirin to a pan and bring to the boil
Add walnuts and stir until it gets thick. Use when cool
Make Muffin Batter Base: Cream Butter and Sugar in a bowl. Add egg and yolk and beat
Sift flour, almond flour, baking powder and salt together. Add ⅓ to to the butter/egg mixture
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.)
Sprinkle miso walnuts in batter
Bake for 20-25 mins at 175c fan
Once cool, make the cream cheese frosting: Beat butter until soft with sugar, then stir through the cream cheese and lemon juice and beat til smooth
Coat cooled muffins with cream cheese frosting and sprinkle Japanese Shichimi red pepper for kick

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Course

Diets...

Category

Cuisine

Occasions

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Created 37 weeks ago

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