Hi everyone, today I'm sharing an apricot muffin with white miso in it. I'm using white miso in this project as the taste is milder compare to other type of miso and it pairs really well with dried apricots. This muffin is soft and fluffy and makes a perfect breakfast or afternoon snack.
#muffin #asianinspired #miso
Ingredients
dried apricots 8pcs
honey 20g
cream cheese 50g
white miso 30g
brown sugar 45g
pastry flour 130g
baking powder 6g
almond powder 30g
egg 100g
butter 70g
Cut three pieces of apricots in half for decoration and cut the rest into little pieces for the batter. Melt the butter in microwave over medium heat. Mix flour, baking power and almond powder together and set aside. Beat the egg and set aside.
Soften the cream cheese in microwave using medium heat. In a mixing bowl, mix softened cream cheese with honey until it’s homogeneous. Add miso and mix until it’s fully incorporated. Add the egg in two steps and mix until homogenous. Sieved the powders into the batter and fold until it’s 90% incorporated. Add the chopped apricots and mix until there’s no more powder left.
Divide evenly among the muffin cups, decorate each one with half of an apricot. Bake in preheated oven 170°C for 20mins or until the center is fully cooked. Remove from pan and cool on a rack. Serve warm or room temperature.
📝Before you start baking, read this for a more successful project : www.pastrynotes.com/kitchen-essentials
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