I don’t always have yogurt in my fridge.
So when I happened to have some, I wanted to use it for my muffins.
These muffins were made with rice flour (which I’ve been having fun experimenting with lately), and the texture is definitely different from those made with wheat flour.
It’s hard to describe, but rice flour seems to make them delicate and moist.
The yogurt also probably contributed to the moist texture.
Very happy with the result.
Matcha Yogurt Rice Flour Muffins with Black Beans - Makes 6
20g canola oil
100g rice flour
5g baking power
about 1 teaspoon Mathca powder
about 1/3-1/2 cup black beans from a can; rinsed and dried
Bake at 355F for about 15 minutes.
*These muffins were created purposely not to be very sweet and are not eaten as “sweets.” These are great with butter for breakfast.