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Amasi and Rice Lemon Muffins



This Sunday pretty much confused me, as I didn’t know whether to say ‘Happy Father’s Day’ or ‘Happy Youth Day’. Anyway, today I baked Amasi and Rice Lemon Muffins, inspired by the Portuguese’s Bolos de Arroz (Rice Muffins). These were gifted to the men surrounding me as a Father’s Day gift.


These muffins are semi-gluten free, if such exists. They are not something you’ve tasted before, as they are delicious, fluffy, airy and moist with a nice citrus tang from the lemon zests, and I hope you will enjoy them like we did. Happy Father’s Day and Happy Youth Day South Africa.




180g Cake Flour

4 Teaspoons Baking Powder

120g Rice Flour

4 Extra-large Eggs

2 Tablespoons Canola Oil

150g Butter, at room temperature

200g Castor Sugar, extra for topping

200ml Amasi (see note 2)

1 Teaspoon Lemon Essence

Zests of 1 Lemon

  1. Preheat oven to 180℃.
  2. Sieve cake and rice flour into a medium mixing bowl and add baking powder, mix and set aside.
  3. Using an electric whisk, cream butter, oil and sugar until it becomes pale. Then whisk in eggs, one at a time. Whisk until they are all well incorporated (looking fluffy sort of).
  4. Add amasi, lemon zests and lemon essence then whisk until well combined.
  5. Gradually add flour (one third at a time), while you keep whisking.
  6. Line a muffin pan with 11 muffin cases (see notes), and add 2 scoops of batter on each (using a large ice cream scoop). Then generously sprinkle sugar on top, and bake for 20 minutes.
  7. Enjoy♥♥♥
  1. My muffin cases are for large muffins, if you have small cases use one scoop instead of what’s mentioned above. Thus, you will need 22 cases.
  2. I understand that not all my blog followers are South African, and Amasi is a South African product. You may substitute Amasi with buttermilk, although I cannot promise how the texture or taste will be, as I have not tried it myself.


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