Green Tea & Azuki Muffins

. February 18, 2008




I was smitten by a picture of a verdant and delicious looking muffin I saw here.In my version, I added some rice flour which gives a spongy and moist texture to the muffins I really enjoy . Goat yogurt is so creamy...The longest part is the preparation of azuki beans which you should soak in water for a whole night.Then rince them. Cook them in boiling water, 4 times their volume for 3 minutes.Change the water. Bring to a boil and cook until tender (less than 1 hour) .Drain,sweeten with sugar to your desired taste.

Ingredients for 4 muffins:

- 80g of all-purpose flour
- 40g of rice flour
- 2 Tbs white sugar
- 1/2 tsp baking powder
- 1 tsp powdered Japanese green tea (matcha)
- 1 goat yogurt
- 1 Tbs butter, melted
- 1 egg

Preheat oven 350F.

Sift together the flours, baking powder and green tea powder and set aside. Melt the butter. Add the sugar and beat with the egg until light and fluffy. Add the yogurt and the dry mixture. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy. Divide the batter among the muffin cases (I used silicone cases). Bake for 25-30 minutes.

Pour les français:
Le plus long, la préparation des azukis!
Lavez les haricots rouges. Mettez 1 volume de haricots rouges pour 4 volumes d’eau dans une casserole moyenne, faites-les cuire et portez-les à ébullition. Laissez le pendant 3 minutes et jetez l’eau pour enlever son âcreté.
Ajoutez 6 volumes d’eau pour 1 volume de haricots rouges, faites cuire encore et portez-les à ébullition, puis baissez et laissez mijoter à feu doux pendant 40 à 50 minutes jusqu’à ce que les haricots rouges soient bien tendres.
Ajoutez du sucre selon votre gout.

Pour 4 muffins

- 40 g farine de riz
- 80 g farine blanche bio
- 1 cuillère à café de thé matcha
- 1 cc levure
- 50 gr de sucre blanc
- 1 yaourt nature de chèvre
- 1 oeuf
- haricots azukis
- un peu de beurre fondu

Dans un bol, mélanger les farines,le thé et la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,le beurre fondu .
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins.
Mettre 25 minutes dans un four préchauffé à 180°.

13 comments:

Foodie Froggy said...

Bravo pour cette recette originale. By the way, je t'ai taguée. Bises,
Anne

inoule said...

Hmmmm ! Je suis sûre que j'adorerais !

Doria said...

Des muffins bien originaux que j'aimerais goûté.
Bisous et bonne soirée, Doria

jeena said...

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I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
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mayacook said...

Un duo que j'adore (http://lesnectarsdemaya.canalblog.com/archives/2007/10/14/6533293.html)! Je range tes muffins dans mes "à tester"!

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jj said...

Now that truly is an interesting sounding muffin, thanks!

Maggie said...

I love rice flour in muffins. It gives them a chewiness I really like. How much azuki beans did you use?

Myrtille said...

maggie: I would say 1 ts per muffin but adapt to your taste...

Dr.Gray said...

What kind of matcha did you use for this recipe? Would something like this work - baking matcha?

Myrtille said...

dr.gray: I used matcha from http://www.ujinotsuyu.co.jp/

Anonymous said...

Teilweise ziemlich verwirrend!

Anonymous said...
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