Tuesday, May 24, 2016

Arroz con Frijoles Muffins

Think of these as a bean and cheese burrito turned into a muffin.  Never mind that I cheat a little by using Asian sauces as a topping. 

Arroz con Frijoles Muffins

Dry Ingredients
24 g. white rice flour
66 g. brown rice flour (or, omit white rice flour and use 90 g. brown rice flour)
30 g. almond meal
3/4 tsp garlic
1/4 tsp cumin
3/4 tsp dry basil
1/2 tsp oregano
1/4 tsp chipotle powder
2 tsp dried minced onion
1/4 tsp salt
1 tsp baking soda
1 Tbsp baking powder
1/4 tsp xanthan gum

Wet ingredients
2 oz. tomato paste
4 oz. water
2 eggs
54 g. olive oil
12 g. agave syrup
1 Tbsp lime juice

1/4 cup frozen bell pepper, chopped
1/4 cup frozen petite peas
1/4 cup frozen corn
70 g. cooked brown rice
130 g. refried black beans

goat cheese
sriracha sauce
green dragon sauce

  1. Preheat oven to 400 degrees.
  2. Whisk together dry ingredients in a small bowl until well combined. 
  3. Whisk together wet ingredients.
  4. Gently mix dry ingredients into wet ingredients using a silicone spatula.
  5. Gently stir in the add-ins.
  6. Let batter sit to hydrate while you line 36 mini muffin cups. Spray muffin liners with coconut or other spray oil.
  7. Fill muffin cups about 3/4 to 7/8 full. Top with a small amount of cheese and a few drops or a small drizzle of sriracha, green dragon, or both.
  8. Bake about 10-12 minutes until a toothpick comes out clean.
  9. Let sit in the pans about 2 minutes, then gently remove to wire rack to finish cooling.

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