Yuzu Jam and Tea Muffins

• 3 tbsp Yuzu jam
• 80 grams Unsalted butter of margarine
• 50 grams Sugar
• 2 Eggs
• 25 grams Walnuts
• 100 grams Cake flour
• 3 grams Baking powder
• 2 teabags Tea bags

1. Roast the walnuts in an oven for about 5 minutes at 170C.
2. Then, put the butter in an oven-safe dish and put it in the oven (allow it to melt in the residual heat).
3. Combine all of the dry ingredients in a bowl, and whisk together (in lieu of sifting).
4. Preheat the oven to 180C.
5. Crush the walnuts with a rolling pin.
6. In a separate bowl, add the butter from Step 1, and whisk until it resembles the consistency of mayonnaise, add the sugar in two batches and mix.
7. Stir in the beaten eggs a little at a time.
8. Add the yuzu jam and walnuts to the dry ingredients and fold briskly until well incorporated.
9. Pour into muffin molds, drop the mold at a height onto a hard surface to release any air bubbles, then bake for about 30 minutes at 170C.
10. This is how they should look when cut.

butter, sugar, eggs, walnuts, flour, baking powder, tea bags

Taken from cookpad.com/us/recipes/169112-yuzu-jam-and-tea-muffins (may not work)