Black Rice Black Sesame Muffins

Name: Black Rice Black Sesame Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Cuisine: Korean
Ingredients: black rice flour 80 g; cake flour 120 g; baking powder 7 g; baking soda 2 g; salt 2 g; sugar 90 g; egg 1 piece; plain yogurt 120 g; milk 70 ml; grapeseed oil 60 ml; black sesame seeds 25 g

Quick answer

Total time: 42 min
Level: Easy
Servings: 4 servings
Ingredients: 11

About this dish

Black rice flour tints these muffins grey-purple inside, and toasted black sesame seeds, left whole, are scattered all through the crumb, popping as you chew.

Ingredients

servings

IngredientAmount

egg1 piece

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Instructions

6 steps

1

Preheat the oven to 180°C and line 8 muffin cups with paper liners.
2

Combine 80g black rice flour, 120g cake flour, 7g baking powder, 2g baking soda, and 2g salt in a bowl and whisk until evenly mixed.
3

Whisk together 90g sugar, 1 egg, 120g plain yogurt, 70ml milk, and 60ml grapeseed oil in another bowl until smooth and well combined.
4

Add the dry mixture to the wet ingredients and fold with a spatula until about 80% combined, then add 25g black sesame seeds and fold a few more times. Stop as soon as the flour disappears.
5

Divide the batter evenly into the prepared cups, filling each to about 80% full.

Bake at 180°C for 20 to 22 minutes.
6

The muffins are done when the tops spring back when lightly pressed.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.