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The concentrated texture and caramel notes of prune paste gives these mochi muffins a sweet finish while allowing for fat and sugar reduction.
Preheat oven to 350F/170C. Oil muffin tin(s) or line with paper liners. You will need enough cups in the tins for about 18 muffins.
In a medium saucepan over medium heat, warm the prune paste, sugar, and coconut milk to to 160F / 71C. Using an immersion blender, blend into a smooth puree. Set aside to cool slightly.
In a medium bowl, sift together the tapioca starch, rice flour, and baking powder, whisking to combine.
Crack the eggs into a sieve set over a large bowl. Using a flexible spatula, press the eggs gently but assertively through the sieve. Whisk the prune puree into the eggs, then add the dry ingredients and stir together to form a batter. Stir in the coconut oil until combined.
Portion the batter into prepared muffin tin(s), using about 75g batter per muffin. Bake for 20 to 25 minutes or until the tops spring back when pressed.
Prune Paste 144g
Sugar 266g
Coconut Milk 393g
Tapioca Starch 255g
Rice Flour 31.25
Baking Powder 10g
Eggs 265g
Coconut oil, melted 48g
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