Rice muffins

We will prepare muffins from rice and wheat flour, chicken eggs, milk, sugar, butter, lemon zest and juice, and baking powder.

First, immediately turn on the oven to warm up (180 degrees), since the dough is made very quickly — literally 15 minutes. In a bowl, beat soft butter with sugar — you can use a mixer or a whisk.

Then add 2 whole eggs and one egg yolk. Beat again.

Then pour in the milk. Grate the lemon zest and squeeze the juice from half the fruit — add all this to the dough.

Next, sift two types of flour into a bowl with the rest of the products, which we first mix with baking powder.

Mix the dough with a spoon or spatula — the main thing is not to do it for long.

Mix dry ingredients with liquid — the dough is ready. It should be lumpy, not smooth, as this is what makes fluffy cupcakes and muffins.

Now let's decide on the molds — I use silicone ones, they do not need to be lubricated with oil. In addition, I insert paper capsules (cuffs) into the molds — this is not only beautiful, but also practical. Spread the dough into about 2/3 of the molds. I have 6 cupcakes here.

We make muffins in the same way — there are 10 pieces in total (they are one and a half times smaller).

Rice muffins should be baked at 180 degrees for about 30-35 minutes. The cupcakes don't brown much, but look how deliciously they cracked!

But the muffins browned and remained even. That is, choose for yourself which form you like best — and bake in that one.

Cool the finished sweet pastries with rice flour on a wire rack.

Light, fluffy and fragrant rice muffins are ready. Serve them with milk or tea.

I hope your book of recipes for delicious homemade baked goods will be replenished and you will cook dishes with rare types of flour more often.

Bon appetit! Pamper your family!