10 Serves
55 Mins
11 g
29 g
8 g
Preheat your oven to 190°C. In a large mixing bowl, whisk together the evaporated milk, egg, cooking oil, and sugar until well combined.
Ingredients, vitamins, and health benefits
Evaporated Milk
Egg
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SpanishVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
159 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
322 mg / 4,700 mgSodium
307 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Sift the glutinous rice flour and baking powder into the wet mixture and blend thoroughly until a smooth batter forms.
Line a muffin tray with paper liners. Fill each liner halfway with the rice batter, then add a spoonful of poppy seed filling and a few raisins. Cover with the remaining batter and sprinkle the tops with poppy seeds.
Bake in the preheated oven for 30 minutes. Carefully remove the muffins from the oven and brush the tops lightly with additional cooking oil.
Return the muffins to the oven and bake for an additional 10 minutes until set and lightly golden.
Cooking Oil
Sugar
Glutinous Rice Flour
Baking Powder
Poppy Seed Filling
Raisins
Poppy Seeds
Vitamin A
1 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
159 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
322 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g