Wasabi Glazed Muffins
Care to wake up to Wasabi Glazed
Muffins? This will make your brain explode and your eyes pop! It's
actually not as weird as it sounds (you can stop making that
strange face now), the glaze is complimented with salty
seaweed-bonito-sesame seed flakes so it works quite well to balance
the shocking flavour of wasabi. And much of it depends on your
preference and tolerance to Wasabi - if you don't want to shock
your eyeballs out of their sockets you can of course opt of a
milder subtler taste.
Why Wasabi Glazed Muffins? Gourmet's is hosting Muffin Monday (MM03) and this time round, it's
all things SPICY SWEET SAVOURY! I'm just making the deadline (30
May) and when I saw the round-up (Lip smacking!) - I needed to come
up with a spicy muffin FAST! And to be honest, I'm not really big
on spicy food - save for a few wonderful exceptions. I think I
suffered from some sort of childhood trauma relating to chilies and
that memory has been blocked out. So I was only left with the very
few spicy options that were left open for me and hey! Wasabi!
This is very basically a generic Muffin (sweet) recipe with a
Wasabi glaze (spicy) and sprinkled with Nori Goma (Seaweed - Sesame
Seeds ) Seasoning Mix (savoury). The basic muffin recipe is adapted
from Peter Reinhart's Crust and Crumb: Master Formulas
for Serious Bread Bakers. This is the best basic muffin I've
had - very moist, spongy texture and nicely balanced
flavours!
Note : I would try the glaze on 1 muffin first, just to
see if you like it. If you don't at least you won't have to get rid
of otherwise perfectly yummy muffins!
Makes 12+
3½ Cups All Purpose Flour
1½ Tsp Baking Powder
¼ Tsp Baking Soda
¾ Tsp Salt
⅔ Cup Vegetable Oil
1 Cup Brown Sugar
2 Eggs
2 Tsp Vanilla Essence
1¼ Cup Buttermilk
2 Tbspn Unsalted Butter, melted
Wasabi
Nori Goma Seasoning Mix
Preheat oven at 180C and place rack in the center of the
oven.
In a large bowl mix flour, baking powder, baking soda, salt and
sugar together. Set aside.
In separate bowl whisk together eggs, vegetable oil, milk and
vanilla essence.
Pour egg mixture into the flour mixture, using a spatula fold in
ingredients.
Pour into a greased muffin tin or muffin cups until ⅔
full.
Bake for 30 minutes until deep golden brown, and after a toothpick
inserted in the center comes out clean.
Whisk melted butter and wasabi until a smooth paste is formed. Add
wasabi a little at at time until desired spiciness.
Once muffins are baked, carefully remove muffins from the tins,
brush glaze over hot muffins and sprinkle Nori Goma
seasoning.
Place on a wire rack to cool completely.