Name: Soft Rice and Apple Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 Servings
Ingredients: 3 piece medium eggs; 120 g sugar; 70 g rice oil; 90 g rice milk; 200 g rice flour; 60 g potato starch; 8 g baking powder for desserts; 1 piece lemon (zest); 1 piece red apples

Description

These soft rice and apple muffins are an excellent gluten-free alternative for breakfast or a snack. Rice flour gives them a light and delicate texture, while red apples add a touch of natural sweetness and an irresistible fragrance. Preparing them is really quick and easy with the Thermomix®! I love them because they are perfect to enjoy with a cup of hot tea on autumn days. They keep well for a few days, but I assure you they will disappear in the blink of an eye! Try them, they are a real delight!

Ingredients (9 ingredients)

3 piece medium eggs

120 g sugar

70 g rice oil

90 g rice milk

200 g rice flour

60 g potato starch

8 g baking powder for desserts

1 piece lemon (zest)

1 piece red apples

Preparation (5 steps)

Whisk the eggs with the sugar

Thermomix® Setting

3 min/keine/Speed 4

Insert the eggs and sugar into the bowl. Whisk for 3 Min./Stufe 4 without temperature, until you get a light and frothy mixture.

180

Add milk and oil

Thermomix® Setting

20 sec/keine/Speed 3

Add the milk and rice oil to the mixture in the bowl. Mix for 20 Sek./Stufe 3 without temperature.

Add the flours and baking powder

Thermomix® Setting

30 sec/keine/Speed 4

Add the rice flour, potato starch and baking powder for desserts to the mixture in the bowl. Mix for 30 Sek./Stufe 4 without temperature.

Add the lemon zest and apples

Add the grated lemon zest and diced apples to the mixture in the bowl. Gently mix with a spatula to combine everything.

Pour into molds and bake

Pour the mixture into muffin tins previously buttered and floured. Sprinkle the surface with a little sugar. Bake in a preheated oven at 180°C for about 20 minutes, or until golden brown.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Rice and apple muffins are a dessert that takes me back to my childhood, when my grandmother used to prepare a fragrant rice and apple cake. This recipe is my reinterpretation, adapted to the practical Thermomix®, to obtain soft and light muffins, perfect for breakfast or a snack. Rice flour is the key ingredient in this recipe. It gives the muffins an incredibly soft texture and a lightness that wheat flour cannot match. It is also naturally gluten-free, making these muffins suitable for those suffering from celiac disease or intolerances. Potato starch further contributes to the softness, acting as a delicate binder. Red apples, preferably of a sweet and juicy variety such as Gala or Red Delicious, provide moisture, natural sweetness and a fruity fragrance that blends perfectly with the delicacy of the rice flour. Rice oil, with its neutral flavor, allows you to best enhance the other flavors, while rice milk adds further creaminess. The grated lemon zest gives a touch of freshness and vivacity. For preparation with the Thermomix®, it is essential to whisk the eggs well with the sugar. This step is crucial to incorporate air into the mixture and obtain tall and soft muffins. Make sure the eggs are at room temperature for optimal whisking. When you add the flours, do it gradually and mix only as much as necessary to mix the ingredients, avoiding overworking the dough, otherwise the muffins will be gummy. A trick for an even softer result is to sift the flours before adding them to the bowl. Finally, gently incorporate the diced apples with the spatula, so as not to deflate the dough. To vary the recipe, you can replace the apples with pears, apricots or other seasonal fruit. For a sweeter touch, add dark chocolate chips or chopped nuts to the mixture. If you want a vegan version, you can replace the eggs with 80 g of apple puree and the rice milk with another vegetable milk, such as almond or soy milk. For a more intense aroma, add a pinch of cinnamon or nutmeg to the mixture. These muffins are delicious enjoyed warm, accompanied by a cup of hot tea or a cappuccino. You can also serve them with a scoop of vanilla ice cream or a caramel sauce. They keep well for 2-3 days in an airtight container at room temperature. If you want to prepare them in advance, you can keep the dough in the refrigerator for a maximum of 24 hours and bake them when ready.