The gourmet trend in Tokyo is fast and ever changing, just like any other cosmopolitan cities; and the diversity of international cuisine is so abundant that funny enough, we sometimes tend to misinterpret what real Japanese (WA) food is.
The fast food culture…
the starbucks culture…
the macDonald’s culture…
the 24 hour convenience store culture..
Yes! it’s all here like any other cities in the world.
I myself loved Starbucks Cafes at the height of my working suitcase life, the blueberry muffins and cinnamon rolls were my favorites but now, I keep a reasonable distance from going to Starbucks like getting off from drugs and addictions and replicating their cakes and breads is a fun challenge at home.
So, here it it is ….
The DUFFIN.
This is my own morphed recipe so it has less sugar, organic apricot slices and replaces any item I can possibly think of to make it healthy, which makes me feel less guilty to eat so more so the effort rather than the result is probably more gratifying.
It is very easy to make so whoever might be interested….definitely give it a try!!!!
If you feel it it may be not too sweet, add a bit percentage of sugar and remind yourself to add a little bit of workout time after devouring into the DUFFIN!!!!
Makes 6 Large Duffins
Flour…..300g
Baking Powder…..2 Tablespoons
Salt…..a Pinch
Brown Sugar…..45g
Flaxseed Oil…..80ml
Egg…..1 Large
Yoghurt…..180ml
Vanilla Extract…..1 Tablespoon
Jam Filling…..Apricot Syrup Slices
Coating
Butter (Unsalted)…..40g
Cinnamon & Mixed Spice…..2 Tablespoon
Granulated Sugar…..35g
- Preheat the oven to 180C and muffin tin with aluminum cupcake foils.
- Sieve the flour, salt, baking powder and brown sugar.
- Combine the flaxseed oil, egg, yoghurt and vanilla extract; whisking it with a beater. Add the dry ingredients and mix well.
- Place a spoonful of the mixture in each muffin cup, making an indent in the centre of each one, filling each indent with 1 tsp of apricot syrup slices. Cover it with the remaining mixture and bake for 20 minutes.
- Once baked, remove from the oven while the duffins are cooling, melt the butter. Meanwhile, combine the extra granulated sugar and the ground cinnamon/mixed spice in a large bowl.
- When the muffins are cool enough to handle, brush each duffin with melted butter, then roll in the cinnamon/mixed spice sugar.
written by Hisako Makimura/Tokyo, Japan
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