Yuzu Jam and Tea Muffins

Name: Yuzu Jam and Tea Muffins
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp Yuzu jam; 80 grams Unsalted butter of margarine; 50 grams Sugar; 2 Eggs; 25 grams Walnuts; 100 grams Cake flour; 3 grams Baking powder; 2 teabags Tea bags

cookpad.japan @cookpad_jp

I had a lot of yuzu jam.

Wrap the roasted walnuts in parchment paper used to roast them and crush with a rolling pin.

Grind the tea leaves in a mill or with a mortar and pestle. Try using Earl Grey tea.

If it's not too much trouble, sift the flour. For 6 muffins. Recipe by uzukaji

I had a lot of yuzu jam.

Wrap the roasted walnuts in parchment paper used to roast them and crush with a rolling pin.

Grind the tea leaves in a mill or with a mortar and pestle. Try using Earl Grey tea.

If it's not too much trouble, sift the flour. For 6 muffins. Recipe by uzukaji

cookpad.japan @cookpad_jp

I had a lot of yuzu jam.

Wrap the roasted walnuts in parchment paper used to roast them and crush with a rolling pin.

Grind the tea leaves in a mill or with a mortar and pestle. Try using Earl Grey tea.

If it's not too much trouble, sift the flour. For 6 muffins. Recipe by uzukaji

I had a lot of yuzu jam.

Wrap the roasted walnuts in parchment paper used to roast them and crush with a rolling pin.

Grind the tea leaves in a mill or with a mortar and pestle. Try using Earl Grey tea.

If it's not too much trouble, sift the flour. For 6 muffins. Recipe by uzukaji

Saved

Ingredients

6 servings

3 tbspYuzu jam
80 gramsUnsalted butter of margarine
50 gramsSugar
2Eggs
25 gramsWalnuts
Dry ingredients:
100 gramsCake flour
3 gramsBaking powder
2teabags Tea bags

Saved

Steps

1

Roast the walnuts in an oven for about 5 minutes at 170℃. Then, put the butter in an oven-safe dish and put it in the oven (allow it to melt in the residual heat).
2

Combine all of the dry ingredients in a bowl, and whisk together (in lieu of sifting). Preheat the oven to 180℃. Crush the walnuts with a rolling pin.
3

In a separate bowl, add the butter from Step 1, and whisk until it resembles the consistency of mayonnaise, add the sugar in two batches and mix.
4

Stir in the beaten eggs a little at a time. Add the yuzu jam and walnuts to the dry ingredients and fold briskly until well incorporated.
5

Pour into muffin molds, drop the mold at a height onto a hard surface to release any air bubbles, then bake for about 30 minutes at 170℃.
6

This is how they should look when cut.