Walnut Rice Noodle Muffin

Name: Walnut Rice Noodle Muffin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Corn oil; 1 piece egg; 50g Low-gluten flour; 50g Baby rice noodles; 2g Aluminum-free baking powder; 35g brown sugar; 50g Longan; 30g walnut; 60g Hot water

by Wandering stars

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The baby is older, and there are more and more types of complementary foods, and rice noodles are no longer a favorite. There are still several cans of baby rice noodles, and I have to find a way to consume them. Add low-gluten flour to make a muffin cake, also add walnuts and dried longan, the recipe is very simple, the taste is great, the baby loves it. "

Ingredients

Walnut Rice Noodle Muffin

1. Prepare walnuts and dried longans

2. Walnut shelled

3. Put the peeled walnuts into the oven at 150 degrees and roast for ten minutes

4. Dried longan shelled and cored

5. Chopped longan meat

6. Put brown sugar in a bowl

7. Add hot water and stir to melt

8. Add chopped longan meat to soak

9. Chopped roasted walnuts and set aside

10. Add corn oil to the bowl

11. Add an egg

12. Beat until the color is whitish

13. Pour the brown sugar water soaked with longan and stir well

14. Low flour 50g, baby rice flour 50g

15. Add 2g aluminum-free baking powder

16. Mix the three powders evenly

17. Pour the mixed powder into the bowl

18. Mix well with a spatula until there is no dry powder

19. Pour the longan meat and dried walnuts

20. Stir and mix well

21. Put it into the silicone cake mold, 80% full

22. Sprinkle a little chopped walnuts on the surface

23. Put it in the preheated oven and bake at 180 degrees for 20 minutes

Tips:
1. Walnut kernels must be roasted at a low temperature before they can be used. Toasted dried fruits and the like are easy to over-roast, so they should be roasted slowly
2. The baking temperature and time should be adjusted according to the temperature of your own oven.