Recipes · Portuguese · Bakery
Bolo de Arroz (Rice Muffin)
One serving has 356 kcal and 7 g protein, and at least a fifth of a woman's daily need of phosphorus (37%), selenium (35%), riboflavin (25%), thiamin (22%) and manganese (20%). Ready in 40 minutes.
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- Preparation: 15 min
- Cooking: 25 min
- Makes: 1 serving (115 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 25 g Flour, all-purpose
- 15 g Rice flour
- 20 g Sugar
- 12 g Butter, unsalted
- 25 g Eggs, whole, raw
- 15 g Milk, whole
- 1.5 g Baking powder
- 1 g Lemon zest
Method
- Cream the softened butter and sugar together until light, then beat in the egg and lemon zest.
- Sift the flour, rice flour and baking powder together, then fold into the batter in two additions, alternating with the milk, to a smooth, thick batter.
- Spoon into a paper muffin case set in a muffin tin, filling it most of the way up, and sprinkle the top with a pinch of extra sugar for a crisp crust.
- Bake at 190 °C (375 °F) for 20-22 minutes until well risen, golden and a skewer comes out clean.
- Cool in the tin for 5 minutes, then turn out onto a rack.
- Best eaten the same day, slightly warm, with coffee or tea.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 356 kcal | 17% |
| Carbohydrates | 52.5 g | |
| Water | 39.8 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 7.2 g | 15% |
| Tryptophan | 0.09 g | |
| Threonine | 0.27 g | |
| Isoleucine | 0.32 g | |
| Leucine | 0.58 g | |
| Lysine | 0.36 g | |
| Methionine | 0.18 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.38 g | |
| Tyrosine | 0.28 g | |
| Valine | 0.41 g | |
| Histidine | 0.17 g | |
| Fat | 13.1 g | |
| Monounsaturated | 3.9 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.77 g | |
| Saturated | 7.2 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 120 mg | |
| Calcium | 151 mg | 15% |
| Copper | 0.08 mg | 9% |
| Iron | 1.8 mg | 10% |
| Magnesium | 16.2 mg | 5% |
| Manganese | 0.36 mg | 20% |
| Phosphorus | 256 mg | 37% |
| Potassium | 97.4 mg | 2% |
| Selenium | 19.2 µg | 35% |
| Sodium | 162 mg | |
| Zinc | 0.69 mg | 9% |
| Thiamin (vitamin B1) | 0.24 mg | 22% |
| Riboflavin (vitamin B2) | 0.27 mg | 25% |
| Niacin (vitamin B3) | 1.9 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.69 mg | 14% |
| Pyridoxine (vitamin B6) | 0.13 mg | 10% |
| Folate (vitamin B9) | 59.3 µg | 15% |
| Cobalamin (vitamin B12) | 0.31 µg | 13% |
| Choline | 78.8 mg | 19% |
| Vitamin A | 129 µg | 18% |
| Vitamin C | 1.3 mg | 2% |
| Vitamin D (D2 + D3) | 28.1 IU | 5% |
| Vitamin E | 0.63 mg | 4% |
| Vitamin K | 1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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