Portuguese Rice Muffins (Bolo de Arroz)

• 6 Tablespoons Unsalted Butter
• 1 cup Sugar
• 2 whole Eggs
• 1 whole Egg Yolk
• 1 cup Whole Milk
• 1 whole Organic Lemon, Zested
• 1/2 whole Lemon, Juiced
• 2 cups Brown Rice Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1 pinch Salt
• Cane Sugar, To Sprinkle On Top

1. Makes 18-19 muffins.
2. Preheat oven to 350F degrees.
3. Prepare a muffin pan with paper baking cups and/or line a baking sheet with individual silicone muffin molds.
4. In a large bowl of a stand-mixer (or with a hand-mixer) whisk the butter together with the sugar for about 3 minutes, until creamy.
5. In a small pitcher, mix the eggs and egg yolk together with the milk, lemon zest and lemon juice and add it to the butter mixture.
6. In another bowl, whisk together the rice flour, baking powder, baking soda and salt and slowly add this to the batter, beating until well blended.
7. Pour the batter half way up the sides of each of the muffin cups.
8. Let the batter rest for about 20 minutes before baking.
9. Sprinkle granulated cane sugar on top of the batter and bake for 20 minutes.

butter, sugar, eggs, egg, milk, lemon, lemon, brown rice flour, baking powder, baking soda, salt, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/portuguese-rice-muffins-bolo-de-arroz/ (may not work)