Yuzu Jam and Tea Muffins
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
Yuzu Jam and Tea Muffins
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
Cooking Instructions
- 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.
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