Mochiko Muffins

Featured in the Honolulu Star-Bulletin on January 30, 2008.



1 box (16 ounces) mochiko flour (Japanese sweet rice flour)
1 cup sugar
1/2 teaspoon baking powder
2 eggs, beaten
3/4 cup vegetable oil
1 1/2 cups skim milk
1 can (18 ounces) tsubushian (Japanese unstrained red bean paste)


  1. Preheat oven to 375°F.
  2. Grease muffin pans.
  3. In a large bowl, mix together the dry ingredients.
  4. Stir in the eggs, oil, and milk.
  5. Scoop batter into muffin cups, filling 1/2 full.
  6. Place about a rounded teaspoon of tsubushian into each muffin cup, then cover with remaining batter.
  7. Bake for 30-40 minutes.

Makes 18 muffins.

Approximate Nutrient Analysis per serving:
300 calories, 11 g fat, 1 g saturated fat, 25 mg cholesterol, 30 mg sodium, 46 g carbohydrate, 2 g fiber, 12 g sugar, 5 g protein


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