Sesame Miso Muffins

• 2 tablespoons miso paste (generally white miso paste is used in baking, but you can always explore other types of miso paste!)
• 2 tablespoons mirin
• 1 tablespoon water
• 3 tablespoons sesame oil
• 180 grams cake flour
• 5 grams baking powder
• 2 tablespoons granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 tablespoons roasted black sesame seeds

1. Preheat oven to 355u0b0F.
2. Mix miso paste, mirin and water in a small bowl. Microwave for 45 seconds until the miso paste dissolves completely.
3. With an electric mixer fitted with a wire whip, beat the eggs and the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and increases in volume
4. Blend in the sesame oil.
5. Sift the flour and baking powder; add the mixture to the mixing bowl. Use a spatula to mix the flour and the egg mixture until well blended. Do not over stir.
6. Add in the milk, 1 tablespoon at a time, until the mixture will slowly flow down the spatula.
7. Mix in the roasted sesame.
8. Pour the cake mixture into muffin trays, only fill about 80% of the tray. Bake for 20 minutes, until of the muffin turns to a lovely gold, and a cake tester comes out clean.

miso paste, mirin, water, sesame oil, cake flour, baking powder, sugar, eggs, milk, sesame seeds

Taken from food52.com/recipes/33394-sesame-miso-muffins (may not work)