Yuzu Jam and Tea Muffins

1. 1

   Roast the walnuts in an oven for about 5 minutes at 170C.

2. 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. 3

   Combine all of the dry ingredients in a bowl, and whisk together (in lieu of sifting).

4. 4

   Preheat the oven to 180C.

5. 5

   Crush the walnuts with a rolling pin.

6. 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. 7

   Stir in the beaten eggs a little at a time.

8. 8

   Add the yuzu jam and walnuts to the dry ingredients and fold briskly until well incorporated.

9. 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. 10

    This is how they should look when cut.

* Per serving · 4 servings · Values may vary.

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