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Oil-Free Green Tea Muffins



I used store-bought light green uguisu beans because they were in season.
You can also use kuromame beans, kidney beans, or ama-natto.
Add the sugar into the egg.
Whisk until thickens.
Use a hand mixer to cut down the time.
Fold in the heavy cream using a rubber spatula.
Sift in the ingredients and mix.
While it's still powdery, add two thirds of the beans and mix in.
Pour the batter into the muffin molds or tins.
Scatter the rest of the beans on top.
Bake for 17-20 minutes in a 170C preheated oven.
Please adjust the baking time and temperature to your oven.
While it's still relatively warm, cover with plastic wrap to prevent it from drying up.
You can enjoy as it is! Decoration 1: Wash the pickled cherry blossoms to get rid of excess salt.
Top the muffins with whipped cream, and decorate the pickled cherry blossoms on top.
Decoration 2: Serve with kinako cream!