Chinese Vegetable Muffins
|Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Cooked rice||2⁄3 Cup (10.67 tbs), cooled|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|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