Skip to main content

Coco-Red Bean MOffins

By

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.





Labels:

Comments

  1. LisaFebruary 6, 2011 at 10:50 PM

    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.

    ReplyDelete
  2. LisaFebruary 12, 2011 at 1:05 AM

    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.

    ReplyDelete
  3. Jenn EricksonFebruary 14, 2011 at 5:46 PM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more