{"id":44199,"date":"2017-07-10T22:23:24","date_gmt":"2017-07-11T02:23:24","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44199"},"modified":"2017-07-10T22:23:24","modified_gmt":"2017-07-11T02:23:24","slug":"steamed-black-muffins%e9%bb%92%e3%82%93%e3%81%bc%e8%92%b8%e3%81%97%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44199&lang=en","title":{"rendered":"Steamed Black Muffins
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\"\"<\/p>\n

I know not everyone feels the same way, but personally black food is appealing to me.<\/p>\n

Remember the Black Curry<\/a>?<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

I like making steamed muffins for breakfast, and this time I decided to make a black sesame version.<\/p>\n

\"\"<\/p>\n

Japanese Satsuma sweet potato cubes and additional black sesame seeds were placed on top.<\/p>\n

\"\"<\/p>\n

I was so excited when I opened the lid of my steamer.<\/p>\n

The beautiful black color was absolutely beautiful!<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

These are perfect for breakfast or a snack.<\/p>\n

I really enjoyed them with a cup of milk tea.<\/p>\n

\"\"<\/p>\n

\n

Steamed Black Muffins<\/strong> makes about 10 muffins<\/p>\n

100g black sesame seeds
\n200cc (plus some more if needed) soy milk
\n2.5 tablespoons sugar
\n200g all-purpose flour
\n2.5 teaspoons baking powder
\na pinch salt
\n2 tablespoons coconut oil
\n1 cup cooked Japanese Satsuma sweet potato cubes
\nblack sesame seeds<\/p>\n

1. Combine black sesame seeds, soy milk, and sugar. Puree the sesame until smooth using a hand blender.
\n2. Combine flour, baking powder, and salt in a bowl, and mix well. Add the sesame mixture and coconut oil. Mix until combined. Add more soy milk if the batter is too thick.
\n3. Pour the batter into muffin cups. Place sweet potato cubes and sesame seeds on top.
\n4. Steam for about 12 minutes or until cooked through.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I know not everyone feels the same way, but personally black food is appealing to me. Remember the Black Curry? I like making steamed muffins for breakfast, and this time I decided to make a black sesame version. Japanese Satsuma sweet potato cubes and additional black sesame seeds were placed on top. I was so […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-44199","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44199","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=44199"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44199\/revisions"}],"predecessor-version":[{"id":44216,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44199\/revisions\/44216"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}