Mochiko Muffins
- 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)
Mochiko Muffins
Featured in the Honolulu Star-Bulletin on January 30, 2008.
Ingredients:
Directions:
- Preheat oven to 375°F.
- Grease muffin pans.
- In a large bowl, mix together the dry ingredients.
- Stir in the eggs, oil, and milk.
- Scoop batter into muffin cups, filling 1/2 full.
- Place about a rounded teaspoon of tsubushian into each muffin cup, then cover with remaining batter.
- 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
