Vegan Bolo de Arroz Muffins

Ingredients

• 1.5 cups Rice flour
• 1/2 cup Tapioca starch
• 2 tsp Baking powder
• 1/4 tsp Salt
• 1/2 cup Vegan butter, softened
• 3/4 cup Granulated sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 1/2 cup Unsweetened applesauce
• 1/2 cup Full-fat coconut milk

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with 12 paper liners.
2. 2In a large mixing bowl, combine the 1.5 cups of rice flour, 1/2 cup of tapioca starch, 2 tsp of baking powder, and 1/4 tsp of salt. Whisk these dry ingredients together until they are thoroughly mixed.
3. 3In a separate medium mixing bowl, beat together the 1/2 cup of softened vegan butter and the 3/4 cup of granulated sugar until the mixture is light and fluffy. Then, add the 2 eggs, 1 tsp of vanilla extract, and 1/2 cup of unsweetened applesauce to this bowl, mixing until all these wet ingredients are well combined.
4. 4Gradually add the wet ingredients from the medium bowl to the large bowl with the dry ingredients, alternating with the 1/2 cup of full-fat coconut milk. Begin and end by adding a portion of the dry ingredients, mixing gently after each addition until the batter is just combined and no dry streaks remain.
5. 5Carefully spoon the batter into the prepared muffin liners, filling each cup approximately 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
6. 6Allow the muffins to cool in the muffin tin for 5 minutes to help them set. After 5 minutes, carefully transfer the muffins from the tin to a wire rack to cool completely, which prevents the bottoms from becoming soggy.

Substitutions

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