Looking at my stocks, I realised I had some recently-expired kinako to use up so I decided to make nutty no-sugar muffins using kinako (soya beans) and tahini (sesame). You can buy kinako in Japanese grocery stores or Daiso, or even make it yourself from roasted soya beans. This was pretty experimental and I improvised all the way through, using a buttermilk muffin recipe as a base.
Incidentally, to give sugar-free muffins a bit more kick, eat them preferably hot, with salted butter, plain yoghurt, cream cheese or fresh cream (^_^) **mmmmmm**….
[N.B.: If you want to stick more strictly to anti-candida principles, then omit the pine nuts and replace dairy milk with alternatives.]
1 cup plain flour
3/4 cup wholemeal flour
1/4 cup kinako
2 Tbs okara [because I happen to have plenty lying around after making soya bean milk] — be sure to grind to fine powder
1 tablespoon black sesame & walnut powder [a packaged powdered grain drink, can omit]
11/2 tsp baking powder
3/4 tsp bicarbonate of soda
handful of toasted pine nuts as desired
3/4 cup soya bean milk
3/4 cup buttermilk [which I substituted with plain milk + 1/4 tsp citric acid]
30g melted butter – about 1/8 cup
3/8 cup tahini made from unhulled sesame seeds [I put the melted butter into measuring cup and added tahini up to total of 1/2 cup]
1 tsp vanilla essence
1) I sifted all the dry, powdered ingredients together.
2) Then stirred in pine nuts.
3) In another bowl, I combined egg, soya bean milk, buttermilk, butter and tahini.
4) Added dry ingredients to wet, mixed quickly in a few strokes till just mixed. Did not want to make the mistake of over-mixing which would make the muffins heavy and too dense. Although initially there seemed to be quite a lot of liquid, the mixture was just nice.
5) Preheated oven to 200℃. On previous attempts, my muffins never seemed to rise much so I decided to try a higher temperature and it seems to have worked. The muffins were done in precisely 20 mins as well. I suspect my 15 year-old oven is not as hot as what is the temperature dial but I’ll need to get an oven thermometer to check.
These taste delicious, even at room temperature! Plus the texture is the best of all the batches of muffins I’ve made recently (read about my muffin problems here). They are just right, not at all gummy, not too dry and the crumb texture is fine and even without much tunnelling.
Now the only thing is, the crack appears on the side of the muffin top, not in the centre. Maybe I’m just being silly here but I want my muffins to look perfect too!
Because the tahini I used was very dark brown in colour, these muffins came out in this deep colour. So the colour isn’t actually from the miniscule amount of black sesame powder but from the unhulled seeds in the tahini (which was made from normal white sesame seeds, not black sesame seeds).