Perilla Honey Muffins

The dry bowl contains 170 g of all-purpose flour, 30 g of ground perilla, 6 g of baking powder, and 2 g of salt. These ingredients are mixed until their color looks even and any visible flour or perilla clumps have been broken apart. In a separate bowl, one egg is loosened before 110 ml of milk, 55 g of honey, 45 ml of neutral oil, and 35 g of brown sugar are added. Whisking continues until the honey is dispersed through the liquid and the sugar grains have become less prominent. The wet mixture is poured into the dry ingredients all at once. A spatula lifts the batter from the bottom, and mixing stops within 10-12 strokes while a few pale traces remain. This deliberate limit prevents the batter from being repeatedly worked after the ingredients have nearly combined. The mixture is divided among six lined muffin cups, filling each to about 80 percent so there is room above the batter as it rises. A small amount of ground perilla is sprinkled across the tops before the tray goes into a 180°C oven for 20-22 minutes. A skewer inserted into the center should come out without wet batter. The muffins remain in the tray for 5 minutes before they are moved to a rack to finish cooling outside the hot pan.