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.