Adzuki Red Bean Muffins
|2nd batch of the muffins, baked on 5 Sep, 2017; finished the rest of the leftover adzuki beans.|
There is about 190g of cooked adzuki beans, but I will only using half of it, as this is quite experimental. If it doesn't turn out well, at least I'd still have some left for another go 😅😆
I've kept the cooked beans were as whole as possible, without mashing it, apart from the odd ones, which is good for this purpose later.
And for the muffin batter, I've used:
100g plain flour
30g brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of sea salt
1 egg, lightly beaten
60ml vegetable oil
60ml plain yoghurt
1/2 teaspoon vanilla essence
100g of the cooked adzuki beans
- Set the oven to 185°C, and lightly grease a muffin pan or line it with paper baking cups.
- Combine all the wet ingredients for muffin batter in a bowl or a measuring jug.
- Mix all the dry ingredients in a large mixing bowl and make a well in the middle. Gradually pour the wet ingredients mixture into the well whilst folding together gently just until the dry ingredients are moistened. The batter should still be lumpy.
- Gently fold in the cooked adzuki bean.
- Spoon the batter into each cup/muffin pan mould evenly, filling up to about 3/4 of the depth.
- Bake for 22-25 minutes. Makes 5-6, depending on the size of the cups/moulds.
They actually turned out fine! I suppose it does have to be cooked beans otherwise the beans would've been too hard and not even edible.
I won't worry about sprinkling beans over the top of the batter, as they will be overcooked and burn when exposed to direct heat in the oven. Some beans will be pushed up and out during baking and will naturally decorate the muffins anyway.