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)
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