Ingredients for 16 muffins
-
300g white flour (2 1/2 bowls)
- 100g corn flour (1 bowl)
- 18g baking powder or tartaric acid (3 tsp.)
- 1/4tsp. of white sea salt
- 90g sunflower oil ( 9 Tbsp.)
- 100g dried apricots, cut into small pieces (1/2 bowl)
- 100g roasted walnuts (1 bowl)
- 125g rice syrup (5 Tbsp.)
- 650g rice- or millet amazake (1 ¾ jars)
- some water if needed
Corn Muffins
Method:
- In a bowl mix the flour, corn flour, baking powder and salt
- Add oil, amazake, syrup, walnuts and apricots until you get a thick pourable batter (adding water if necessary)
- Oil 15 muffin tins and fill each one with muffin batter
- Bake in the oven for 30 to 45 minutes at 175 to 180 °C (gas mark 5)
