I love using Azuki bean paste, also known as red bean paste, in all sorts of Asian desserts: mochi, dessert soups, sticky rice, etc. These muffins is the first time I've combined this eastern ingredient to a western baking technique. At first, I was afraid that it would be too sweet, since the paste comes pre-sweetened. Luckily I guesstimated correctly and it turned out great! Just serve it with some coffee or tea. Yum!
Azuki bean muffins
- 1 1/2 cups white sugar
- 1 cup shortening
- 3 eggs
- 1 can Azuki bean paste
- 3 cups all-purpose flour
- 1 1/4 cups milk
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.