Recipe for cream and rice flour muffins
Today I felt like making ensaimadas, but the lard had gone rancid. I'll make them next weekend. As a second option, my husband had been asking me for a while to make muffins for when the hens started laying more eggs.
Ingredients · Servings 3
- 100 gr of cornstarch
- 250g of rice flour
- 250 grams of sugar
- 250g of olive oil
- 4 eggs
- 200 ml of cream
- salt, cinnamon
- 9.5g of baking yeast
- cocoa powder
- apple liqueur
- orange blossom water.
Method · 35 min
- Separate the egg whites from the yolks. In a bowl, put the egg whites and add a pinch of salt and beat well. When they are halfway whipped, add the cream and finish whipping until stiff peaks form. Let it rest.
- In another bowl, combine the egg yolks, sugar, cinnamon, orange blossom water, and oil, and beat well. The mixture should be light and airy. Add the cornstarch, rice flour, baking powder, and apple liqueur. Beat well, then fold in the egg whites and whipped cream, mixing thoroughly. Ensure everything is well aerated.
- Preheat the oven to 200°C (390°F). I used bite-sized muffin tins; they come out small, so it seems like you're eating less. The temptation is less, even if you eat two or three, it feels like you're eating less. Divide half the batter between the tins, and to the other half add two tablespoons of cocoa powder and mix well. Divide the batter among the tins. Place the muffins in the oven and lower the temperature to 180°C (350°F); they will take approximately 10 to 15 minutes.
- They turned out great! Luna's been pestering me for more; she tried one and says she wants more. This recipe makes about seventy muffins. I hope you like them! conlaneveravacia.blogspot.com conlaneveravacia@gmail.com
