Mini Mochi Muffins
This recipe for mini mochi muffins makes 30 mini muffins.
- 2 cups Mochiko sweet rice flour
- 1 cup Dark brown sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup unsalted butter, melted
- 1 can coconut milk
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp Blackstrap molasses
- 2 tbsp black sesame seeds
- 2 tbsp toasted sesame seeds
- non-stick cooking spray
Preheat the oven to 350 degrees
melt the butter and let cool down
In a large bowl, add the dry ingredients (rice flour, brown sugar, baking soda, and sea salt) and combine well with a whisk.
Using a stand mixer, add the wet ingredients (butter, coconut milk, eggs, vanilla, and molasses). Whisk together for about thirty seconds on slow speed.
While the mixer is still running on low, slowly add the contents of the dry ingredients until the mixture is fully combined.
Spray a mini muffin pan with non stick cooking spray.
Spoon the mixture into each cup filling them to the top
Mix the black sesame seeds and the toasted sesame seeds and sprinkle them on top of each muffin
Bake the muffins for 25 minutes. It should be golden brown and crispy on the edges.