Apple Nut Muffins with Miso Master Organic Sweet White Miso
by Jane and John Belleme
Yield: 12 Muffins
Miso is an excellent substitute for salt in many recipes.
It supplies more flavor and nutrition than plain salt.
In this recipe, 2 tablespoons of sweet white or mellow miso
replace ½ teaspoon of sea salt.
1/2 cup vegetable oil
1/3 cup Sweet Cloud Organic Brown Rice Syrup
1 egg (optional)
2 tablespoons Miso Master Organic Sweet White or Mellow White Miso
2 tablespoons tahini
1 cup apple juice
3/4 cup water
2 1/4 cups whole wheat pastry flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup chopped dried apples
1/2 cup chopped walnuts
1/3 cup raisins
1. Preheat oven to 400°F.
2. Whisk together the oil, rice syrup in a large mixing bowl.
Mix in the egg, if using. Add the miso and tahini, and whisk
vigorously until smooth. Stir in the apple juice and water.
3. Place the flour, cinnamon, baking soda, and baking
powder in a medium-sized bowl, and still until well combined.
4. Add the dry mixture to the liquid mixture, and stir
gently with a wooden spoon until just mixed. Do not
over-stir. Fold in the apples, walnuts, and raisins.
5. Spoon the batter into oiled or paper muffin tins.
Fill each cup about seven-eighths full.
6. Bake for 20-30 minutes, or until the tops of the
muffins spring back when lightly pressed. Allow to cool
for 10 minutes in the tin, then remove the muffins and
cool completely on a wire rack.
7. Serve immediately, or store in an airtight container
for up to a week.
Recipe reprinted from The Miso Book, the Art of Cooking
with Miso by Jan and John Belleme.