Miso muffins

There are few better baking aromas than browned butter and ripe bananas fresh from the oven. Inspired by The Elements of Baking by Katarina Cermelj, we've given this gluten-free favourite a Slow Sauce twist by swapping the usual salt for two teaspoons of our Organic Oat Miso. It doesn't make the muffins taste like miso it simply deepens the flavour, balancing the sweetness with a rich, buttery umami that makes each bite even more moreish.

Finished with layers of cinnamon sugar for a crisp, caramelised topping, these muffins are wonderfully soft, fluffy and full of flavour. If you want bakery-style results, a proper 12-hole muffin tin is well worth it, helping the muffins rise tall instead of spreading wide. A perfect weekend bake and another delicious way to bring a little miso into the sweet side of your kitchen!!

For a better looking muffin invest in a 12 hole muffin tin so they rise rather than spread.

Ingredients

• 115g butter (we used goat 🐐)
• 3/4 bananas (350g)
• 75g caster sugar (we used coconut 🥥)
• 75g brown sugar
• 115g Greek yog (we used goat 🐐)
• 15g lemon ( 🍋 1 tbs)
• 2 tsp oat miso
• 270g gluten free flour (with xanthum gum)
• 2tsp baking powder
• 1 tsp bicarb
• Cinnamon sugar : 1 tsp cinnamon, 3 tsp fine sugar.

Method

1. Heat your oven to 190C of 370F
2. Lay out 12 cup cake cases into a tray.
3. To make your cinnamon sugar just combine the 1tsp of cinnamon with 3tsp fine sugar. (Put this aside till the end)
4. Heat the butter till she bubbles and turns a light brown, don’t take your eyes off her as its easy to over do, if you do this on a high heat it will take less than 5 minutes. Once she is smelling of hazelnuts and pecans, decant into a bowl to cool down.
5. Add the Sugar, bananas, yog and lemon together then whisk into a paste.
6. In a separate bowl add the flour, bicarb and baking powder.
7. Once combined add the dry to the wet and whisk till no flour spots can be seen.
8. Add a tbs of batter mix to each cup cake case followed by a tsp of cinnamon sugar. Finish with another heaped tbs batter mix and a tsp of cinnamon sugar on top.
9. Bake for 15 - 20 minutes. (Keep an eye on them after 10mins as the sugar will burn if left too long.

Recipe credit: @theloopywhisk only edit ✍️ (added 2 tsps of oat miso to replace a 1/2 tsp of salt)