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Chinese Vegetable Muffins

muffinmaster's picture
Yummy Chinese Vegetable Muffins. I gifted these muffins to a friend for her wedding anniversary and she hasn’t stopped bugging me for the recipe ever since. Try this wonderful Chinese Vegetable Muffins for yourself.
  Unbleached flour 2 1⁄2 Cup (40 tbs)
  Sugar 2 Tablespoon
  Baking powder 4 Teaspoon
  Soda 1 Teaspoon
  Cooked rice 2⁄3 Cup (10.67 tbs), cooled
  Sliced green onion 1⁄2 Cup (8 tbs)
  Eggs 2
  Melted butter 3 Tablespoon
  Ground ginger 1 1⁄2 Teaspoon
  Sliced water chestnuts 3⁄4 Cup (12 tbs), chopped
  Pineapple tidbits 1 Cup (16 tbs), drained
  Chinese plum sauce 1 Cup (16 tbs)

Mix together flour, sugar, baking powder, soda and salt.
Stir in cooked white rice and sliced green onion.
In another bowl, whisk eggs with resrved pineapple juice and buttermilk, melted butter, and ground ginger.
Stir in chopped water chestnuts and pineapple chunks.
Make a well in the dry ingredients and quickly add the moist ingredients, stirring not more than 10 seconds.
Batter will be lumpy.
Spoon into greased muffin tins, filling two-thirds full and topping each muffin with a teaspoon of plum sauce.
Bake until done.
Bake at 400 degrees 15 to 20 minutes

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 172 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 32.5 mg10.8%

Sodium 350.2 mg14.6%

Total Carbohydrates 32 g10.6%

Dietary Fiber 0.91 g3.6%

Sugars 10.5 g

Protein 3 g6.6%

Vitamin A 3.8% Vitamin C 4.9%

Calcium 10.1% Iron 8.3%

*Based on a 2000 Calorie diet

Chinese Vegetable Muffins Recipe