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