Portuguese Sweets, Veganised traditional Portuguese dishes

Rice Muffins (bolos de arroz)

Happy new year!! I will start the year with this lovely sweet recipe- rice cakes! I have to be honest here, I can’t remember the taste of the original rice cupcake that is usually found in every Portuguese ‘Pastelaria’ (didn’t use to eat it that much)…BUT, I don’t remember it tasting as nice as this 100% vegan version. Bonus, is gluten free too!

Time: 1h approx

Type: cake

Difficulty: 2 pans

Makes: about 12 smaller muffins (about 8 if using the giant muffin tin)

What you need:

For the cake:

6 tbsp vegetable spread

3/4 cup brown sugar (can use a mix of brown and granulated sugar)

1 cup soya milk

2 egg replacements (I used ‘organ’ one but can be made with flax ‘eggs’too)

2 cups rice flour

2 tsp baking powder

1/4 tsp baking soda

zest of one lemon

juice 1/2 lemon

pinch of salt

granulated sugar to sprinkle on top

Utensils:

2 large mixing bowls and spoon

food grater

(giant preferably) muffin baking tray

baking wrapping paper shaped in cylindrical forms

Directions:

Prepare the baking paper by cutting it into a few cylindrical individual muffin forms- I used my blender lid as a reference- anything with about 10-15cm diameter works;

Pre-heat oven at 200 C;

In a large bowl whisk the vegetable spread with sugar until creamy;

Prepare the egg replacement- I mixed 3 tsp of organ powder with 4 tbsp of water;

Add lemon zest and juice and soya milk to the ‘egg’ and add to the previous mixture;

Slowly add flour, baking and soda powders and salt, mixing well until well blended;

Pour batter evenly into each cylindrical baking paper (already placed in the muffin tin) and let it rest for about 15 min;

Sprinkle each muffin with a little granulated sugar and bake for about 20 min.

NOTE: the picture muffins are quite small as I don’t yet have a giant muffin tin, so if you do, they’ll come out taller!

Please note this is only a rough estimation of nutritional content (assuming 12 portions).

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