![]() Whisk in the eggs and coconut extract and then the milk. Mix together the coconut oil and sugar until light and fluffy. ![]() Preheat the oven to 350º F and set the oven rack in the middle. Coat muffin tins with coconut oil and set aside. It adds richness and some delicious flavor. Coconut Milk - For this recipe, you want to use full-fat canned coconut milk.You can also use vegan butter to make these mochi muffins dairy-free. Brown Sugar - For best results, I like to use dark brown sugar because it has such delicious sweetness, but you can use light brown or regular white sugar if you prefer.(If you omit them, add 2 additional tablespoons of the rice flour. Black Sesame Seeds - You can use regular white sesame seeds, or omit them if you are allergic to sesame.You can find Mochiko in most grocery stores or Asian grocery stores. Neither of those other rice flours will work in this recipe. Do not use brown rice flour or regular rice flour. It is a sweet rice flour that is naturally gluten free. Don't let the name fool you because it is very different and has rice gluten, which is not an issue for Celiac. It is a very fine powder because it is milled very fine. Sweet Rice Flour -I used the Mochiko flour.These muffins are super easy to add fun flavors so you can have a variety.Ĭheck out all of my incredible gluten free muffins recipes! Ingredient Notes:.Add the mochiko flour and salt and whisk until smooth. ![]() If you love using simple ingredients also love how easy these gluten free cornbread muffins are to make. Coat muffin tins with coconut oil and set aside.
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