![\"30\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/05\/30.jpg\")
<\/a><\/p>\nWalnut Miso Muffins – vegan<\/strong><\/p>\n If miso soup is the only thing that comes to your mind when you hear the word “miso”, miso muffins might sound odd. But miso goes very well with walnuts, and I thought it would be fun to make miso flavored muffins with lots of walnuts. Dark miso combined with cane sugar seems to together create a wonderful caramelized flavor and the crunchy texture on the top. These muffins brown quickly in the oven, so cover them with foil once they get the desirable brown color. Although I thought it was a good idea, I was worried how these would actually turn out. I had my first bite…and I LOVED them! I’ll write the recipe here so that I can make these again.<\/p>\n Walnut Miso Muffins – vegan (makes about 14 muffins):<\/p>\n 1 1\/2 cups all-purpose flour Directions:<\/p>\n 1. Combine dry ingredients. Click here<\/a> for recipe information.<\/p>\n \u304f\u308b\u307f\u5473\u564c\u30de\u30d5\u30a3\u30f3\uff08\u30f4\u30a3\u30fc\u30ac\u30f3\uff09<\/strong><\/p>\n \u304f\u308b\u307f\u5473\u564c\u3001\u3068\u3044\u3046\u3082\u306e\u304c\u3042\u308b\u3050\u3089\u3044\u3060\u304b\u3089\u3001\u304f\u308b\u307f\u3068\u5473\u564c\u306e\u30de\u30d5\u30a3\u30f3\u304c\u3042\u3063\u3066\u3082\u826f\u3044\u3067\u306f\u306a\u3044\u304b\u3001\u3068\u3044\u3046\u767a\u60f3\u3067\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\uff5e\uff01<\/p>\n \u5473\u564c\u306f\u8d64\u307f\u305d\u3092\u4f7f\u3063\u3066\u3002<\/p>\n \u30a2\u30a4\u30c7\u30a2\u306b\u306f\u81ea\u4fe1\u304c\u3042\u3063\u305f\u3082\u306e\u306e\u3001\u713c\u304d\u3042\u304c\u308b\u307e\u3067\u306f\u3084\u3063\u3071\u308a\u4e0d\u5b89\u304c\u3042\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u98df\u3079\u3066\u307f\u305f\u3089\u3001\u30b3\u30ec\u304c\u7f8e\u5473\u3057\u3044\uff01\uff01<\/p>\n \u7802\u7cd6\u306f\u3001\u304d\u3073\u7802\u7cd6\u3092\u4f7f\u3063\u305f\u3053\u3068\u3082\u3042\u3063\u305f\u306e\u304b\u3001\u5473\u564c\u3068\u304d\u3073\u7802\u7cd6\u304c\u9999\u3070\u3057\uff5e\u3044\u98a8\u5473\u3092\u51fa\u3057\u3066\u304f\u308c\u307e\u3059\u3002<\/p>\n \u305d\u3057\u3066\u3001\u307e\u308f\u308a\u304c\u304b\u308a\u3063\u3068\u713c\u304d\u3042\u304c\u308b\u3068\u3053\u308d\u3082\u5b09\u3057\u3044\u30b5\u30d7\u30e9\u30a4\u30ba\u3002<\/p>\n \u66f4\u306b\u3053\u308c\u3001\u5375\u3082\u4e73\u88fd\u54c1\u3082\u5165\u3089\u306a\u3044\u30f4\u30a3\u30fc\u30ac\u30f3\u306a\u3093\u3067\u3059\u3088\u3002<\/p>\n \u81ea\u5206\u7684\u306b\u5927\u30d2\u30c3\u30c8\u3068\u306a\u308a\u307e\u3057\u305f\uff01<\/p>\n \u81ea\u5206\u7528\u306e\u899a\u66f8\u3068\u3057\u3066\u3001\u4e0a\u306b\u30ec\u30b7\u30d4\uff08\u82f1\u8a9e\uff09\u3092\u8f09\u305b\u3066\u304a\u304d\u307e\u3059\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Walnut Miso Muffins – vegan If miso soup is the only thing that comes to your mind when you hear the word “miso”, miso muffins might sound odd. But miso goes very well with walnuts, and I thought it would be fun to make miso flavored muffins with lots of walnuts. Dark miso combined with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28],"tags":[],"class_list":["post-29242","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29242"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29242\/revisions"}],"predecessor-version":[{"id":29258,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29242\/revisions\/29258"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup whole wheat flour
\n3\/4 cup cane sugar
\n1 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 cup walnuts
\n1\/3 cup unsweetened apple sauce
\n3\/4 cup (mixture of 2 and half tablespoons of dark(red) miso, 1 table spoon of cane sugar, and water)
\n1\/4 cup canola oil<\/p>\n
\n2. Stir in walnuts.
\n3 Combine apple sauce, miso mixture, and oil.
\n4. Add to dry ingredients all at once.
\n5. Stir just to moisten.
\n6. Spoon into muffin cups.
\n7. Fill 3\/4 full.
\n8. Bake 400F 15-20 mins til lightly browned.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"