Cheddar and Rosemary Mochi Muffins
This easy mochi recipe is a chewy, simple snack when you want something a little small. Bits of cheddar cubes, parts of it brown and crunchy outside, with holes where the cheddar melted and pooled. Rosemary lends a fragrant, herbal tang throughout the chewy dough while the garlic provides an umami pow that keeps you reaching back for more!
I love mochi recipes. I love traditional, Japanese mochi recipe with adzuki red beans inside. One ball fits perfectly in the palm of my hand, dense and hefty.
If you are not familiar with mochi, get ready to learn a whole new world. Mochi is made of sweet rice flour. Once you add liquid and cook them, they become dense and chewy!
But lately, I've been seeing lots of mochi recipes on Instagram. Matcha ones. Ube ones. Black sesame ones. Butter ones. Mochi everywhere! I thought it would be fun to turn it into a savory version, and whether it would even taste good.
- 10 Pieces
- Prep time: 15 Minutes|Cook time: 45 Minutes|Total time: 1 Hours
- Preheat your oven to 375 F.
- Mix all the ingredients in one bowl. Depending on how big the eggs are, you may have to add more milk by the tablespoon, until the batter is smooth and lump free.
- Get out a muffin pan and coat the cups in nonstick spray so the muffins don't stick
- Divide the batter equally in cups. I made 10 muffins using the pan above, which is a standard size.
- Put the pan in the oven and bake for 30 minutes.
- Let cool and enjoy!
Want more details about this and other recipes? Check out more here!Go