Pistachio cream muffins
Adding Kikkoman Naturally Brewed Soy Sauce to vanilla muffins takes their flavour to a new level. When you also add delicious cream and pistachios to the mix, an extraordinary dessert is made.
300 g wheat flour – 1.5 tsp baking powder – 0.5 tsp baking soda – 150 g sugar – 2 eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 125 ml oil – 200 ml milk – 1 tbsp vanilla extract
Mix the flour, baking powder, baking soda, and sugar together in a bowl. In another bowl, mix the eggs, soy sauce, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ones and mix until combined.
Pour the batter into molds and place them in an oven preheated to 180 degrees Celsius for 20 minutes. Allow them to cool.
50 g white chocolate – 125 ml double cream
In a saucepan, pour in the cream and add the chopped chocolate. Heat and stir until the chocolate is melted. Let it cool.
200 g pistachio paste – 50 g mascarpone
In a mixer bowl, place the pistachio paste, mascarpone, and the cooled chocolate cream. Whip until you have a fluffy mixture.
1 tbsp chopped pistachios
Decorate the muffins with the pistachio cream and sprinkle them with toasted pistachios.
Recipe as PDF
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