Ingredients and Weight:
- Rice flour: 300g
- Zucchini: 200g (sliced)
- Eggs: 2 large
- Vegetable oil: 100ml
- Sugar: 50g
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Cinnamon powder: 1 tsp (optional)
Preparation Time:
- Total: 45 minutes (15 minutes preparation, 30 minutes baking)
- Servings: 8
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F.
- Combine rice flour, baking powder, and salt in a mixing bowl.
- In another bowl, whisk eggs and sugar until well-combined. Add vegetable oil and mix.
- Add the zucchini slices and cinnamon powder (if using) to the egg mixture and mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the mixture into a muffin pan, filling each muffin cup about 3/4 full.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5-10 minutes before serving.
Nutritional Information: (Per serving)
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 6g
Dish Characteristics:
- A unique combination of rice and zucchini, offering a creative dish with a slight crunch on the outside and a soft, moist inside.
- The flavor is sweet with a hint of cinnamon and the natural flavor of zucchini, making it a perfect dish for all ages.
User Comments:
- "These muffins were so delicious! The combination of rice and zucchini was unexpected but really worked." - John Doe
- "I love how moist these muffins are. The cinnamon adds a nice touch to the flavor." - Jane Smith
- "This is a great dish to make with kids as they can help with the mixing and baking." - Bob Johnson
Special Precautions and Tips:
- Make sure to slice the zucchini thinly to ensure even distribution in the muffin mixture.
- Do not overmix the batter; this can lead to tough muffins.
- For best results, use fresh ingredients and ripe zucchini.
