“Dandelion wine. The words were summer on the tongue. The wine was summer caught and stoppered”. Ray Bradbury’s words made me recently ponder over how to “preserve” the SEA. How to create something that would taste like the Sea ♥ And today I’ve eventually realized this lingering idea by making the SeaWeed muffins!
Seaweed in all senses is a fantastic ingredient: it’s healthy and nutritious. There are many types of it and each type has a unique set of nutrients. Kepl, kombu, dulse, wakame, nori…These all and many others are the types of seaweed that are widely used in soups and salads. As I didn’t find any appealing recipes of baked goods with it, I had to create these muffins that do taste like the Sea due to the mild flavor and soft texture of seaweed:) The added rice, tofu, eggs, butter and black sesame seeds made them super nourishing and tasty.
So to speak, my love to the Sea was translated into this recipe ♥
Makes 9 muffins
Takes 50 mins (prep – 20 mins, baking – 30 mins) + cooling
1 cup (180 g) seaweed (reconstituted)
1 1/2 cups (230 g) cooked rice
140 g tofu cheese (with herbs, seaweed or plain), cubed
2 large eggs
4 tbsp (50 g) cubed butter
1/2 cup + 1/3 cup (140 g) rice flour
1 tsp fine sea salt
a handful of black sesame seeds for topping
Preheat the oven to 180°C/350°F. Either grease or line muffin cups with paper liners.
If using fresh or salt preserved seaweed: drain it thoroughly squeezing the excess liquid, and chop finely.
If using dried seaweed like me: grind it in a coffee or spice grinder; hydrate in water for 10 minutes – it’s ready to use! Squeeze excess water if needed.
In a large mixing bowl, lightly whisk the eggs and salt. Add the cooked rice, seaweed, cubed tofu and butter. Lastly sift in the rice flour and mix until incorporated.
Fill the muffin cups with the obtained dough. Bake for 25-30 mins until fragrant, golden brown and an inserted toothpick comes out clean. Let cool on a wire rack for 10 mins or serve your muffins immediately!