Portuguese Rice Muffins
Bolo de Arroz is a traditional Portuguese rice muffin with a soft and airy texture, a lemony scent and a crispy sugar crust. And low fodmap!
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4 oz | 115 gr sugar
OR flax egg: 1 tbsp linseed + 3 tbsp warm water
| 140 ml rice milk
Zest of ½ lemon
| 5,3 oz | 150 gr rice flour
Sugar to sprinkle on top
Preheat the oven to 180ºC/350ºF.
Prepare a 12 muffins pan with paper baking cups. Or you can use 6 mini panetone paper cups like in the pictures.
In a large bowl whisk the sugar with the oil for 2 minutes. Add the egg (or flax egg - see notes), milk, lemon zest and lemon juice.
In another bowl, combine the rice flour, baking powder and salt and slowly add to the batter, beating until completely blended.
Pour the batter half way into each of the muffin cups.
Bake for 20 minutes.
Sprinkle granulated sugar on top of the muffins straight from the oven.
Vegans and egg intolerants:
*To make a flax egg, combine flaxseeds and warm water, allow to sit for about 5 minutes and mix in the blender.