Sunday, September 8, 2013

Chocolate-Chestnut MOffins

Years ago a friend introduced me to the MOffin (mochi + muffin = MOffin).  Since it was such a hit with all three of my boys, I have made different variations over the years, from Blackberry-Lemon MOffins to Coco-Red Bean MOffins. I haven't made these for a couple of months, but since Jake had a bike ride with the big boys this morning, I figured that they were fast and portable! And I always have a box of sweet rice flour...just in case.

3 eggs
1/2 C olive oil
1-3/4 C coconut milk
1/2 C organic granulated sugar
1 T baking powder
4 T unsweetened cocoa powder
1 box of rice flour
splash of pure vanilla
chestnut paste

Mix the eggs and oil. Then mix everything else except for chestnut paste. Spoon a generous tablespoon into buttered muffin hollows, add a small dollop of chestnut paste, top it off with more batter. Bake for about 35 minutes at 375˚F till the top of the MOffin is slightly browned and firm to the touch.

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