Rice And Amaretti Muffin Recipe
This rice and amaretti muffin recipe has an Italian touch, thanks to ingredients like Arborio rice (a type of rice you would use for risotto), amaretti (almond-flavoured macaroons, with the typical bitter flavour) with amaretto liqueur, and mascarpone cheese (a classic ingredient of tiramisu.
For the muffins:
150gr flour
1 tsp baking powder
½ tsp baking soda
1 large egg
4 tbsp honey
110ml milk
2 tbsp sunflower seeds oil
½ tsp almond extract
55gr rice, boiled (preferably Arborio type)
2-3 amaretti, ground
Butter for greasing
For the cream:
1 tbsp honey
1-2 tbsp amaretto liqueur (like Amaretto di Saronno)
100gr mascarpone cheese
Grease a muffin mold with butter and preheat the oven at 200°C. Sieve the flour, baking powder, baking soda, and a pinch of salt in a large bowl, mix them together, and make a hole in the middle.
In a second bowl, mix the eggs, honey, oil, milk and almond extract for about two minutes, until the mix is smooth and light. Lastly, add the rice, a little at the time.
Pour this mix in the first bowl with the dry ingredients, and mix just enough to bring them together.
Pour the mix in the mold and sprinkle with ground amaretti, and bake for about 15 minutes.
To prepare the cream: add the ingredients to a bowl and stir well until amalgamated. Serve the cream on the side, or gently pour it on top of the muffins.
And speaking of tiramisu, if you want to know more about this great Italian dessert, here is the fascinating history of tiramisu, the truths and the myths.
Also, feel free to browse my collection of different tiramisu recipes. Like this tiramisu sponge cake for example: it is quite different from the classic tiramisu, as it involves baking. The purists would probably frown, but I promise it will be delicious.
