Rice Cooker Muffin Cake
Rice cooker muffin cakes are a popular alternative to traditional oven-baked cakes, as they are convenient and can be easily made with minimal equipment.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1.5 cup All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Blueberries
- 2 tablespoon Powdered sugar (for dusting)
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Grease the rice cooker pot with butter or cooking spray.
- Pour the batter into the rice cooker pot and smooth the top.
- Close the rice cooker lid and set it to the cake or bake function.
- Cook for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the rice cooker for 10 minutes before removing.
- Carefully invert the pot onto a serving plate to release the cake.
- Dust with powdered sugar before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 36g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.