Fresh and moist muffins filled with fragrant slightly sweetened edamame paste, Zunda! They are gluten free, vegan and minimally sweetened with Amazake (Japanese fermented rice drink).Bright green color of edamame make these muffin perfect for summer fun snacks!
Course Breakfast, Dessert/ snack
Keyword Amazake, gluten free, Japanese inspired, vegan
Prep Time 15minutes
Cook Time 30minutes
0minutes
Total Time 45minutes
Servings 6regular size muffins
Author Mio
Equipment
oven, food processor
Ingredients
Dry ingredients;
100gGluten free all purpose flour - *see the recipe note
50gAlmond flour
1tspBaking powder
1/2tspBaking soda
1/4tsp Xanthan gum
pinchsea salt
Wet ingredients;
80ml (1/3cup)Plant based milk, room temperature - such as almond milk, coconut milk
2 1/2tbspCoconut oil - melted
1/2tbspLemon juice, room temperature
1/4 cup & 1/2 tbspAmazake , room temperature - *see the recipe note
Zunda (edamame) paste
140gCooked edamame, shelled - You can use frozen or buy fresh one and boiled
A little less than 1/4cupAmazake - *see the recipe note
pinchsea salt
Instructions
coat with oil or place paper muffin cups in a muffin tin.Preheat the oven at 180℃ (360°F)
Make Zunda (edamame paste)
To cook fresh edamame;Add in-shell edamame into a pot of boiling water with pinch of salt and cook until the beans inside the pods are tender about 5 minutes. Drain, rinse with cold water to cool, and shell each pod.Alternatively, you can use frozen and thawed edamame as an easier option.
Place shelled edamame in a food processor, add salt, and Amazake and make the mixture into a paste. Do not completely process it but leave it a little 'lumpy'. Set aside while preparing muffin dough.
Make muffin dough;
Mix all dry ingredients in a large bowl, set aside.
In a smaller bowl combine all wet ingredients. Make sure all ingredients are at room temperature, or coconut oil gets solid!
Pour wet ingredient mixture over dry ingredients and stir until combined. Divide the batter in a 6-hole muffin tin and make a dent in the middle of each muffin.
In each dent fill prepared edamame paste.
Bake muffins for 25-30 minutes, until golden brown and center is set. (check if they are done by inserting a toothpick in the middle, it will be free of batter).Place muffins on cooling rack to cool them before taken out . Enjoy right away or store them in airtight container.
Notes
* I used my own gluten free flour blend of 240g brown rice flour, 80g potato starch and 40g tapioca flour (used 100g out of this blend). You can use this blend, your own gluten free all purpose blend or store-bought one.** Amazake is Japanese fermented rice drink (read recipe description above or check my Gluten free carrot and zucchini amazake muffin for more detail. You can ask at your local Japanese grocery store for availability or obtains it here. Each Amazake has different consistency depending on its brand so you may need to adjust the amount of liquid accordingly. This brand works well with this recipe. *** To use maple syrup instead of amazake, use 1/4 cup of maple syrup for muffin batter and 3 tbsp for edamame paste. It will have more sugar, hence the muffins will be sweeter.