Protein Butter Rice Cakes

Ingredients

• 50 g Unsalted butter (Melted; use 40 g in the batter and the remaining 10 g to butter the muffin tin. The source instructions refer to 20 g for coating, but the listed total is 50 g.)
• 20 g White sugar
• 2 tsp Vanilla extract
• 1 tsp Honey
• 0.25 tsp Coarse sea salt (The instructions call this fine sea salt when adding it to the batter.)
• 1 Large egg (Whole egg, raw.)
• 1 cup Whole milk
• 210 g Glutinous rice flour (The source specifies Erawan brand.)
• 30 g Allulose sweetener (The source specifies Swerve Pure Allulose Natural Sweetener by Nexweet.)
• 150 g Plain nonfat Greek yogurt (The instructions refer to this as yoghurt.)
• 30 g Vanilla ice cream protein powder (The source specifies Vanilla Ice Cream Protein Daily Shake by Muscle Nation.)

Steps

1. 1

   Preheat the oven to 400°F (200°C), positioning a rack in the middle. Have a standard 12-cup muffin tin and a sheet pan ready.

2. 2

   Melt the butter in a small saucepan over medium heat, stirring occasionally, until just melted, about 3 to 4 minutes. Do not let it brown.

3. 3

   Measure 40 g of the melted butter into a large mixing bowl. Add the sugar, vanilla extract, honey, and sea salt. Whisk until well blended, then set the mixture aside to cool slightly.

4. 4

   Brush the remaining melted butter generously and evenly over the bottoms and sides of all 12 muffin cups. Coat them thoroughly; this butter helps create the cakes' crisp, browned exterior.

5. 5

   Whisk the egg into the cooled sugar-and-butter mixture until just blended.

6. 6

   Whisk in the whole milk and Greek yogurt until fully incorporated and smooth.

7. 7

   While whisking continuously, gradually add the glutinous rice flour and protein powder. Continue whisking until the batter is completely smooth and no dry pockets remain.

8. 8

   Divide the batter evenly among the buttered muffin cups, using about ¼ cup (60 g) of batter per cup. Smooth the tops if necessary, then place the muffin tin on the sheet pan.

9. 9

   Bake on the middle rack at 400°F (200°C) for 10 minutes.

10. 10

    Without removing the pan, reduce the oven temperature to 375°F (190°C). Continue baking for 35 to 40 minutes, until the cakes are dark golden brown and their crusts are visibly crackly. Begin checking early because ovens and pans can cause the cakes to brown faster.

11. 11

    Let the cakes cool in the muffin tin for a few minutes. Run a small offset spatula or very thin paring knife around each cake to loosen it, then transfer the cakes to a wire rack to cool slightly.

12. 12

    Serve warm. The crust softens overnight, so the cakes are best eaten the day they are made.

Notes

The structured ingredient list totals 50 g butter, while the instructions say to use 40 g in the batter and 20 g for coating. To remain faithful to the listed total, use the remaining 10 g for the muffin tin; if coating all 12 cups generously requires more, reserve up to 20 g as directed and account for the extra butter separately. Makes 12 cakes. Best served the day they are baked.

Nutrition per serving

• dessert
• snack
• baked
• glutinous rice flour
• high-protein
• vegetarian