BLUEBERRY MOCHI MUFFINS

Ingredients

1 cup (225 g) plus 2 tablespoons unsalted butter, plus more for greasing

4 eggs

1 1/3Cups (315 ml) whole milk

1 cup (240 ml) plus 2 tablespoons neutral oil, such as soybean

1 cup (200 g) sugar

2 tablespoons baking powder

1 teaspoon salt

1⅓ cups (145 g) millet flour

5 cups (800 g) glutinous rice flour

2 cups (290 g) fresh or frozen blueberries

Directions

Preheat the oven to 350°F (175°C). In a small saucepan, melt the butter until fluid but not bubbling. Immediately remove from heat.

In a large mixing bowl, whisk together the eggs, milk, and oil in a medium bowl. Stir in the sugar, baking powder, salt, millet flour, and glutinous rice flour. Whisk until there aren't any lumps. Stir in the melted butter. Gently stir in the blueberries.

Prepare a muffin tin by either greasing with butter or lining with muffin liners. Fill each tin halfway with the batter. Bake for 12 to 14 minutes, until golden brown on top. Serve immediately.

Notes

Winson page 235

Use glutinous flour

Took longer in oven. At least 20min