Saturday, February 5, 2011

Coco-Red Bean MOffins


So, that is not a typo.  I do not mean 'muffin.' Mochi + Muffin = MOffins.  When my friend posted a recipe for MOffins, I was out of rice flour.  But after Chinese New Year I had both rice flour and leftover red bean filling from my mooncakes.  So this was a 'must try' this morning...with my typical variations, of course...especially since I didn't have any matcha powder.

3 eggs
1/2 C canola oil
2 cups milk
1/2 C organic granulated sugar
1 T baking powder
2 t ground ginger powder
1 box of rice flour (I actually didn't have a whole box because I had used 1 C for my mooncakes.  I substituted some coconut flour)

Mix the eggs and oil.  Then mix everything else except for red beans.  Pour half the batter into muffin cup, add about teaspoon of red beans, top it off with more batter. Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned.





3 comments:

  1. Wow, this recipe sounds really neat. I like the idea of using rice flour to make these and, of course, I'm crazy about red bean filling. It looks really good. I bet the rice flour gives them a nice chewy texture.

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  2. Thanks for linking these up to Sweets for a Saturday. Don't forget to come back again on Monday for a chance to enter my very special giveaway.

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  3. Camilla, they look delicious, and I always admire the way you use new and unusual ingredients to create such incredible culinary creations!

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