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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Forbidden (or purple) rice, coconut milk, ginger and lime run through these muffins, made moist with tahini and bursting with bites of mango! Ingredients:
1 1/2 cups cooked purple rice (also called forbidden rice ) - about 2/3 cup dry |
1/2 cup tahini (sesame seed butter) |
1 egg |
juice and zest of 1 lime |
2 tsp grated fresh ginger |
1/4 cup honey |
1/4 cup corn syrup |
1/4 cup sugar |
2/3 cup coconut milk |
1/4 cup shredded coconut |
1 cup flour |
3/4 cup whole wheat flour |
1 tbsp baking powder |
1/4 tsp salt |
1 ataufo (honey) mango, peeled and diced |
Directions:
1. Preheat oven to 400F, line 16 muffin cups with paper liners.
2. In a large bowl, combine rice, tahini, egg, honey and milk.
3. Stir in flours, baking powder and salt until just moistened.
4. Bake for 15 - 20 minutes.
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