Ingredients for 16 muffins

  • 400g white flour (3 bowls)
  • 18g baking powder or tartaric acid (3 tsp.)
  • 1/8 tsp. white sea salt
  • 80g sunflower oil (8 Tbsp.)
  • 100g rice syrup (4 Tbsp.)
  • 650g rice- or millet amazake (1 ¾ jar)
  • 125g roasted hazelnuts (1 bowl)
  • some water if needed

 

 
Hazelnut Muffins


    Method:

  1. In a bowl mic the flour, baking powder and salt
  2. Add oil, ricesyrup, hazelnuts and amazake until you get a thick pourable batter (adding water if necessary)
  3. Oil 15 muffin tins and fill each one with muffin batter
  4. Bake in the oven for 30 to 45 minutes at 175 to 180 °C (gas mark 5)
  • Cook the muffins in the middle of the oven and cover, if needed, after 30 minutes with baking foil to retain moisture

      Ingredients for 8 muffins


    		•

    Currant Muffins Lemon Muffins Hazelnut Muffins
    Strawberry Muffins Corn Muffins