Makes 8

Ingredients:
150g (1 1/4 bowls) white flour
50g (½ bowl) maize flour
2 tsp baking powder
A large pinch of sea salt
4½ tsp (45ml) Clearspring Sesame or Sunflower or Olive Oil
50g (1/4 bowl) dried apricots, cut into small pieces
50g (1/2 bowl) roasted walnuts
2½ tsp (60g) Clearspring Malt Syrup
325g (almost 1 jar) Clearspring Amazake
Water as needed

Method:
1. In a bowl, mix the flours, baking powder and salt then rub in the oil.

2. Add the amazake, malt syrup, walnuts and apricots to make a smooth batter (adding some water as needed).

3. Oil the muffin tray and fill with the batter.

4. Preheat the oven to 180 °C (gas mark 5) then bake the muffins in the centre of the oven for 30 to 35 minutes, covering after 20 minutes, if needed, with baking foil to maintain their golden colour. Test with a chopstick or skewer to check they are cooked.

Recipe by Ryorido