Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Nutty, gently sweet kinako (roasted soy flour) plays beautifully with the tart pop of wineberries in these soft, bakery-style muffins. They’re not overly sweet and perfect with a cup of tea.
Ingredients
- 180 g plain flour
- 40 g kinako (roasted soy flour)
- 120 g caster sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine salt
- 2 large eggs (room temperature)
- 120 ml milk (whole or semi-skimmed)
- 90 ml vegetable or rapeseed oil
- 1 tsp vanilla extract
- 150 g fresh wineberries, gently rinsed and patted dry
Optional Toppings
- Dust with icing sugar
- 1 tbsp demerara sugar (for crunch)
- A pinch of kinako soy flour mixed with the demerara (extra nutty!)
- Add a dollop of wineberry jam to the top and serve with cream
Method
- Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin.
- In a large bowl, whisk together the plain flour, kinako, caster sugar, baking powder, bicarbonate of soda and salt.
- In a jug or separate bowl, whisk the eggs, milk, oil and vanilla until smooth.
- Pour the wet mixture into the dry and fold gently until just combined. Don’t overmix—lumps are fine.
- Fold in the wineberries carefully so they don’t break up too much.
- Divide the batter evenly between cases (about ¾ full).
- Sprinkle with demerara (and kinako, if using).
- Bake for 22–25 minutes, until risen and golden, and a skewer comes out clean.
- Rest in the tin for 5 minutes, then transfer to a rack to cool.
Tips & Variations
- Softer crumb: Swap 30 ml of the oil for melted butter.
- Extra nuttiness: Add 1–2 tbsp toasted sesame seeds to the batter.
- No wineberries? Raspberries work well (same weight).
- Sweetness tweak: Kinako is somewhat savoury, if you prefer sweeter muffins, increase sugar to 140 g.