AMAZAKE MUFFINS

I’m not sure how to resume my little black life after the amount of blinding beauty I’ve seen; nor how To Exorcise the Spirit of Catastrophe in big Bad City; or have world and mind to ever make peace. I find myself starting from the bear necessity, gold, subtle sweetness.

AMAZAKE MUFFINS

100g (heaped ¾ cup) pastry flour

1 teaspoon baking powder

1/8 teaspoon salt

260g (1 cup) brown rice amazake

1 teaspoon vanilla extract

3 tablespoons chickpea brine

3 tablespoons unrefined sugar

Preheat the oven to 175°C/350°F and lightly grease a muffin tin or line it with cases. In a bowl, mix together flour, baking powder and salt and set aside. In a separate bowl, combine amazake and vanilla extract. In a third bowl whisk the chickpea brine and sugar until light and frothy. Add all the liquid ingredients to the dry and mix until just combined. Pour the batter into the prepared cases and bake for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean.

When still warm, you can mix 1 tablespoon of amazake with 1 tablespoon of agave syrup, prick the top of the muffins with a fork and glaze them + cover in sugar sprinkles if you like.

Ricetta in italiano: