Whenever I feel adventurous, Food52 is the place that I turn to. Rarely the case that I can't find anything I am looking for--but today, a search on miso muffin/miso cake returned a blank page. I recall having miso cakes in a Japanese restaurant, and I can't believe that there isn't recipe (in English) available.
I stumbled across this recipe on a Taiwanese lady Cecillia's blog. Here is a link to her original recipe. http://www.cecillia.com.tw/2012/07/blog-post_6.html —MackAFish
miso paste (generally white miso paste is used in baking, but you can always explore other types of miso paste!)
roasted black sesame seeds
In This Recipe
Preheat oven to 355°F.
Mix miso paste, mirin and water in a small bowl. Microwave for 45 seconds until the miso paste dissolves completely.
With an electric mixer fitted with a wire whip, beat the eggs and the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and increases in volume
Blend in the sesame oil.
Sift the flour and baking powder; add the mixture to the mixing bowl. Use a spatula to mix the flour and the egg mixture until well blended. Do not over stir.
Add in the milk, 1 tablespoon at a time, until the mixture will slowly flow down the spatula.
Mix in the roasted sesame.
Pour the cake mixture into muffin trays, only fill about 80% of the tray. Bake for 20 minutes, until of the muffin turns to a lovely gold, and a cake tester comes out clean.