Soy Milk Rice Flour Muffins

Kome-ko Muffins
  • By
    Rie Nakamura
  • Time
    35 minutes
Soy Milk Rice Flour Muffins

A simple rice flour muffin made without eggs and dairy products. Prep time is only 5 minutes and only one bowl is required to mix. It is delicious on its own, but you can also change things up by topping with cream for a Mont Blanc affect or mixing in some chocolate chips.

Nutrition per Serving
  • Calories
    237
  • Sodium
    83mg
  • Fat
    10g
  • Protein
    3g
  • Carbs
    33g

Ingredients

Servings
-
5
+
Imperial
  • cup Rice flour
    • A
    • 0.5  cup Unadjusted or unsweetened soymilk
    • 3.5  tbsp White sesame oil
    • tsp Lemon juice
  • 2.5  tbsp Sugar
  • 1.5  tsp Honey
  • tsp Baking powder

Instructions

Step 1

Preheat oven to 360° F (180° C) Use cupcake liners in the muffin mold.

Soy Milk Rice Flour Muffins

Step 2

Whisk ingredients A vigorously in a bowl until emulsified (no oil floating on the surface). Add rice flour, sugar and honey into the same bowl and mix well with a whisk.

Soy Milk Rice Flour Muffins

Step 3

Whisk in baking powder into the same bowl.

Soy Milk Rice Flour Muffins

Step 4

Pour the dough into the cupcake liner and place in mold. Bake at 360°F( 180 °C) for 20 to 25 minutes.

Rie Nakamura
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.