- ¾ cup Granulated sugarplus more for topping
- ⅓ cup Unsalted butterat room temperature
- 2½ tsp Baking powder
- 1 teaspoon Lemon zest
- pinch Kosher Salt
- 3 Large eggsat room temperature
- 100 ml Milkapprox more or less as needed
- 1 cup All-purpose flour
- ⅔ cup White rice flour
Bolos de Arroz (Portuguese Rice Muffins)
When I was on vacation in Lisbon last year, I loved the Bolos de Arroz (Portuguese Rice Muffins) which we found in every bakery and corner store we popped into. Everyone associates custard tarts with Lisbon, but for me, the simpler, lighter bolos de arroz were the star of the show!
Start by making a batter from sugar, butter, baking powder, lemon zest and salt. Add a mixture of egg and milk. Break 3 large eggs into a jug. In total, the eggs should be around 150 ml, but depending on the size of your eggs may be more or less. You then want to top this mixture up to 250 ml total with milk. Next add flour to the mixture. You don’t want to beat the batter too much, but start by beating for a few seconds on low speed before increasing the speed for a few seconds. The final high speed mixing will bring the batter together and produce a light and airy muffin. Divide between the muffin molds, sprinkle the tops with sugar and bake in the oven.
To make Bolos de Arroz (Portuguese Rice Muffins), you will need the following ingredients:
Steps to make Bolos de Arroz (Portuguese Rice Muffins)
Heat the oven and prepare a muffin tray
Cream sugar, butter, baking powder, lemon zest
Mix eggs with milk
Add the batter to the muffin molds and top with sugar
Wonderful recipe! Thanks for sharing!
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