Portuguese rice flour muffins Bolos de Arroz
4 servings
60 minutes
Portuguese Bolos de Arroz cupcakes are a refined combination of lightness and tenderness that captivates from the first bite. Their history is rooted in Portuguese baking traditions where rice flour plays a key role in giving the texture special softness. A light lemon aroma complements the sweetness, creating a harmony of flavors, while the airy dough turns each pastry into true delight. These cupcakes are traditionally served with morning coffee or afternoon tea, dusted with sugar for a light crispy crust. Bolos de Arroz is not just baked goods but a reflection of Portuguese hospitality and culinary mastery.
1
Whip the warm butter and sugar well.
- Butter: 200 g
- Powdered sugar: 1 tablespoon
2
Add the eggs one by one, then the lemon zest and juice, and the milk.
- Chicken egg: 4 pieces
- Lemon zest: 0.5 tablespoon
- Lemon juice: 50 ml
- Milk: 150 ml
3
Mix both types of flour, baking powder, and soda, and add to the egg mixture in several batches.
- Rice flour: 250 g
- Wheat flour: 150 g
- Baking powder: 2 teaspoons
- Soda: 0.5 teaspoon
4
Cut rings from baking paper according to the size of the mold. Grease the mold with fat and sprinkle the bottom with flour. Then place the paper rings inside and fill them with dough. The muffins are baked in a preheated oven at 180 degrees for about half an hour.
5
Usually, ready Bolos de Arroz are sprinkled with sugar. I slightly deviated from this tradition and sprinkled them with powdered sugar.
- Powdered sugar: 1 tablespoon