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Prep time
15 minutes
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Cook time
25 minutes
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Makes
8 muffins
Author Notes
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
Ingredients
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2 tablespoons
miso paste (generally white miso paste is used in baking, but you can always explore other types of miso paste!)
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2 tablespoons
mirin
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1 tablespoon
water
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3 tablespoons
sesame oil
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180 grams
cake flour
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5 grams
baking powder
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2 tablespoons
granulated sugar
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2
eggs
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2 tablespoons
milk
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2 tablespoons
roasted black sesame seeds
Directions
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Preheat oven to 355°F.
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Mix miso paste, mirin and water in a small bowl. Microwave for 45 seconds until the miso paste dissolves completely.
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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
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Blend in the sesame oil.
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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.
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Add in the milk, 1 tablespoon at a time, until the mixture will slowly flow down the spatula.
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Mix in the roasted sesame.
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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.
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