Rice Flour Cocoa Muffins
米粉ココアマフィン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cocoa muffins are one of the snacks we bake in the preschool kitchen. Rice flour stands in for wheat flour, and sweetened soy milk plus a little oil take the place of egg and butter; the batter is made with no eggs, dairy, or wheat at all. Rice flour gives a soft, slightly springy crumb, and the gentle cocoa flavor is just chocolatey enough to keep small hands reaching for another.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 grice flour
- 3 gunsweetened cocoa powder
Seasonings
- 1.5 gbaking powder
- 9 gsugar
- 18.8 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
In a bowl, combine the rice flour, cocoa powder, baking powder, and sugar and mix well.
- 2
Add the vegetable oil and soy milk and mix until smooth.
- 3
Pour the batter into muffin cups and bake in an oven preheated to 170°C (340°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 372 kcal | 744 kcal | 372 kcal |
| Protein | 4.1 g | 8.1 g | 4.1 g |
| Fat | 21 g | 42 g | 21 g |
| Carbohydrates | 43.2 g | 86.4 g | 43.2 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 55.5 mg | 111 mg | 55.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 223.5 mg | 447 mg | 223.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 372 kcal | 4.1 g | 21 g | 43.2 g | 1.5 g | 0.3 g | 55.5 mg | 0.9 mg | 223.5 mg |
| 1 adult serving | 744 kcal | 8.1 g | 42 g | 86.4 g | 3 g | 0.6 g | 111 mg | 1.8 mg | 447 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
