Yang Jiang preserved beans with ginger – Kasia

Chef’s Suggestion

These beans are indeed very salty but they pack amazing flavour. I like to use them when making proper baked beans from scratch. They add a lot of umami and richness, as if you’ve used soy sauce. They can also be good included in vegetable dishes in small quantities to add seasoning and occasional pops of intense flavour.

I think they would work in a muffin but again in very small quantities so as not to throw the seasoning out of balance!

Bran Muffins – makes 6-9 muffins depending on the size of your tins/cases
Wet ingredients
1 large egg
50g oil or 60g butter, melted and cooled
75g grated vegetables or apples/pears
150g yoghurt or 90g milk

Dry ingredients
75g white self-raising flour
50g bran (if you don’t have bran, substitute with more flour)
50g sugar (if you are making sweet muffins)
1 tsp spice if using
½ tsp baking powder
½ tsp salt
¼ tsp bicarb
50g – 75g inclusions such as nuts, dried fruit, cheese

Preheat your fan oven to 190C (210C without the fan, Gas Mark 6-7).

Sift the flour and mix well with the other dry ingredients. In a separate bowl, whisk the egg and then whisk in the other wet ingredients. Add the wet mix to the dry mix and combine using a spatula until they are only just combined. It’s crucial not to over-mix, even the odd streak of uncombined flour is fine.

Line your muffin tin with muffin cases, spoon the mix into the cases (no higher than the top of the case) and bake for 20 – 25 minutes at 190C. The muffins should brown a little on top and you can check they are cooked by inserting a skewer into the middle, which should come out clean rather than being coated in wet, uncooked mix.

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