Blueberry Muffins

I’ve been experimenting with using amakoji in baked goods. It’s made from cooked rice and koji and is sweet- it can be used in place of or in addition to other sweeteners. I also used shio-koji instead of salt. These simple sweet muffins are perfect for breakfast or an afternoon snack.

Makes 12 muffins

• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup brown cane sugar (kibizato)
• 1/2 tsp vanilla
• 2 Tbsp amakoji
• 1 tsp shio-koji
• 1 tsp fresh lemon juice
• 1 1/2 cup white flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 1/2 c frozen blueberries
• zest from one lemon

Preheat the oven to 350 degrees (180 degrees)

1. Lightly oil the muffin tins.
2. In a large bowl, mix together the eggs, oil, vegetable oil, brown sugar, vanilla, amakoji, shiokoji,and lemon juice.
3. In a separate bowl, sift the flours and baking powder.
4. Stir the dry ingredients into the wet ingredients and combine until wet. Do not overmix. Fold in the blueberries.
5. Fold in the additional ingredients.
6. Spoon into the muffin tins and bake for 20-25 min until the a toothpick comes out clean.

Store in a sealed container.