50
Tea Celebrations
Jasmine Rice Mini Muffins
Yield: 24 muffins
Preparation: 15 minutes
Bake: 10 minutes
½
cup white rice flour*
1
teaspoon baking powder
1
teaspoon salt
1
tablespoon firmly packed brown sugar
3
large eggs
1
cup whole buttermilk
2
tablespoons salted butter, melted
1
cup cooked jasmine rice
•
Preheat oven to 425°.
•
Lightly coat a 24-well mini muffin pan
†
with nonstick
cooking spray. Set aside.
•
In a medium bowl, combine rice flour, baking powder,
salt, and brown sugar, stirring to combine. Set aside.
•
In another medium bowl, combine eggs, buttermilk,
melted butter, and rice, stirring until combined.
Add egg mixture to flour mixture, stirring just until
ingredients are combined.
•
Fill wells of prepared pan three-fourths full.
•
Bake until muffins are puffed and light brown, approxi-
mately 10 minutes.
•
Remove muffins from pan. Serve immediately, or let
cool and serve at room temperature.
*
For testing purposes, we used Bob’s Red Mill White
Rice Flour.
†
We used a Calphalon 24-well mini muffin pan. Wells
have a 3-tablespoon capacity, which is a bit more than
that of other brands. Using another brand may result in
leftover batter.
Vanilla-Bean Fruit Salad
Yield: 8 servings
Preparation: 15 minutes
Cook: 5 minutes
Refrigerate: 4 hours
2
cups water
2
cups sugar
1
vanilla bean, split in half lengthwise, scraped, and
seeds and pod reserved
2
cups honeydew melon balls
1
cup strawberry halves
1
cup fresh pineapple chunks
Garnish: toasted coconut
•
In a small saucepan, combine water, sugar, and reserved
vanilla bean seeds and pod. Cook over medium heat,
whisking just until sugar dissolves. Remove from heat, and
cool completely. Strain though cheesecloth, discarding
solids. Set syrup aside.
•
In a medium bowl, combine melon, strawberries,
and pineapple.
•
Pour syrup over fruit. Toss fruit to coat with syrup.
Cover, and refrigerate until cold, approximately 4 hours.
•
Garnish individual servings with toasted coconut,
if desired.
The supreme vanilla flavor of this fruit salad comes
from infusing the simple syrup with the split pod and
scraped seeds of a vanilla bean. When purchasing
vanilla beans, look for pods that are plump, slightly
moist, and highly fragrant.
