Soak the sakura flowers in water for about 10 minutes to remove the salt, pat dry, finely mince, and mix in with the boiled adzuki beans. (See Helpful Hints).
Add softened butter to a bowl with the granulated sugar, and lightly whisk. Mix in the eggs as well.
Add the sakura an paste from Step 1 into the bowl, and stir well.
Sift in the ☆ cake flour and baking powder together, and lightly stir with a rubber spatula.
Preheat the oven to 170℃. Pour the batter into the muffin pan.
Bake in the oven at 170℃ for 30 minutes. They're done once you sick it with a toothpick and it comes out clean. These are Japanese-style sweets with a hint of salt.
Story Behind this Recipe
I love sakura an bread. I wanted to reproduce that sweet saltiness into muffins. The fragrance and saltiness of the sakura and the sweetness of the adzuki beans are a match. Enjoy these spring-themed Japanese-style muffins.
About 10 minutes should be sufficient for desalting the sakura. Leaving a hint of saltiness will bring out the sweetness of the adzuki beans. The sweet and salty flavors are delicious.