Light green uguisu beans (or kuromame beans, kidney beans, or ama-natto)
About 75 g... use lots (please adjust depending on the ingredients or to your liking)
Use heavy cream instead of butter to cut down the calories. Please refer to Helpful Hints. The muffins turn out fluffy and moist and yet they're oil-free.
Please decorate to your liking.
(Decoration 1: Cherry Blossoms)
Pickled cherry blossoms
(Decoration 2: Kinako cream)
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 170℃ 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 (Recipe ID: 1402489)!
Story Behind this Recipe
I've been waiting for spring to make these muffins.
-By scattering the uguisu beans in Step 5, the beans won't sink after the muffins are baked and they remain visible. -For your information, 100 g butter is 745 kcal, oil (vegetable oil or canola oil) is 900 kcal, dairy cream is 433 kcal, non-dairy cream is 392 kcal.