Description
Light, airy and rich cupcakes with a wonderful rice blend Basmati Mix and pineapple aroma. A great addition to Breakfast or afternoon tea. Plus a bonus recipe pineapple jam with ginger.
Ingredients
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Figure
100 g
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Milk
150 g
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Water
200 ml
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Pineapple
150 g
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Sugar
50 g
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Flour
200 g
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Leavening agent
2 tsp
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Chicken egg
2 piece
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Margarine
60 g
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Raisins
50 g
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Salt
-
Pineapple
200 g
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Sugar
50 g
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Ginger
20 g
Cooking
Prepare our products. Rinse the raisins, if dry then soak briefly in boiling water. I want to note that I added sugar to your taste, you can feel free to increase the sugar by half.
Rice washed and soaked minutes for 20-30 minutes. Then drain the water, pour 200 ml of boiling water, bring to boil and boil until the rice has absorbed all the water.
Then pour the hot milk and cook rice until tender.
When the rice is ready, remove from heat and add margarine, stir, leave to cool slightly.
For these cupcakes I used a mixture of fragrant rice and basmati rice Mix from the company Mistral.
While the rice cools down in the sifted flour add the sugar.
Add the diced pineapple and raisins. Stir.
Add the rice, eggs.
Knead the dough.
Preheat the oven to 200 degrees. Muffin tins, if necessary, lubricated with oil, I used paper inserts, dough moulds. I got 10 small muffins and four more.
Bake 20-30 minutes, guided by your oven.
Bake until the cupcakes, I of the remaining pineapple cooked delicious jam. For this, I shredded it in the blender, added the sugar and grated ginger, has proverila 10 minutes.
Warm muffins lubricated with warm jam.
Seeb pour milk and enjoy as a treat.
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