Aromatic Mugwort Mini Muffins (Rice Flour, No Wheat)
[Spring Aroma] Moist and Delicious Mini Mugwort Muffins with Rice Flour (No Wheat!)
Introducing mini mugwort muffins, perfect for a light snack when you’re feeling peckish but don’t want a full meal. Made with spring’s seasonal mugwort, these muffins are not only fragrant but also made with rice flour, making them ideal for those with wheat sensitivities or anyone looking for a lighter treat. They’re perfect finger food to enjoy with a cup of coffee or tea, offering a burst of spring freshness with every bite. These healthy mugwort muffins are also a great snack option for children. Try making them now!
Ingredients- Cake rice flour 40g
- Mugwort powder 6g
- Eggs 2
- Salt 1/4 tsp
- Baking powder 1/4 tsp (optional)
- Sugar 35g
- Butter 25g (melted)
- Milk 20ml
- Nuts for topping (optional, e.g., almonds, cashews)
Cooking Instructions
Step 1
First, accurately measure and prepare all your ingredients. Separate the eggs into whites and yolks. It’s best to use a bowl for the yolks that is at least 1.5L in size. In the yolk bowl, add 20g of sugar and 20ml of milk, and mix well. In a separate bowl, combine 40g of cake rice flour, 6g of mugwort powder, 1/4 tsp salt, and the optional 1/4 tsp baking powder. Gently mix these dry ingredients together to prevent clumping.
Step 2
Whisk the yolk mixture thoroughly until the sugar is dissolved and the mixture becomes liquid. Then, sift the combined rice flour, mugwort powder, and other dry ingredients into the yolk mixture 2-3 times. Sifting prevents lumps and results in a smoother muffin texture.
Step 3
Gently mix the sifted dry ingredients with the yolk mixture using a whisk or spatula. Be careful not to overmix, as this can lead to tough muffins. Mix just until no dry streaks of flour remain.
Step 4
Sift the dry ingredients into the yolk mixture in two to three additions, ensuring that the batter is evenly combined after each addition. Finally, add 25g of fully melted and slightly cooled butter to the batter and mix quickly until just incorporated.
Step 5
In a clean bowl, whip the egg whites until stiff peaks form. Start on medium speed, and once foamy, add half of the 15g of sugar. Continue whipping, and when the meringue starts to stiffen, add the remaining sugar and whip until firm, glossy peaks form. Ensure the bowl and whisk are completely grease-free for optimal meringue formation.
Step 6
Take about 1/3 of the prepared meringue and gently fold it into the yolk batter. This is often called a ‘sacrificial batter’. By incorporating a small amount of meringue first, you slightly loosen the yolk batter, making it easier to incorporate the rest of the meringue without deflating it too much.
Step 7
Now, gently fold the meringue into the yolk batter. Use a spatula to lift from the bottom of the bowl and fold over the top, or rotate the bowl while folding. Work quickly but gently to maintain as much air in the meringue as possible. Mix until just combined and no streaks of meringue or yolk remain.
Step 8
Carefully transfer the slightly lightened yolk batter back into the bowl with the remaining meringue. Continue to fold gently and quickly, being extra cautious not to deflate the meringue. Scrape the bottom and sides of the bowl, folding the batter over itself, until it is evenly combined and has a uniform color and consistency.
Step 9
Transfer the batter into a piping bag and fill mini muffin liners about 80% full. Using a piping bag ensures even distribution and a neat appearance.
Step 10
If you don’t have a piping bag, you can also use a spoon to carefully fill the muffin liners. Aim to fill each liner about 80% of the way.
Step 11
For an enhanced look and taste, sprinkle some chopped nuts like almonds or cashews on top of the batter. If the batter is firm, the nuts will stay in place while baking. If the batter is quite soft, the nuts might sink. To prevent sinking, you can bake the muffins for about 5 minutes, then remove them from the oven, place the nuts on top, and continue baking. I personally don’t mind if they sink a little, so I often just add them at the beginning. 😊
Step 12
These instructions are for very mini muffin molds with a base diameter of approximately 3cm. Preheat your oven to 165°C (325°F) and bake at the same temperature for about 20 minutes. This should result in perfectly moist and cooked muffins. Baking times and temperatures may vary depending on your oven, so adjust as needed.
Step 13
Once baked, remove the muffins from the oven and let them cool completely. Dusting with a little powdered sugar after cooling adds an extra touch of sweetness and makes them even more appealing. These rice flour mugwort muffins pair wonderfully with black tea, hot coffee, or even a warm mugwort latte! Enjoy your delicious, homemade treat.
