# Ingredients:
→ Dry Ingredients
01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup whole milk
06 - 2 large eggs
07 - 1/2 cup unsalted butter, melted and cooled
08 - 1 cup ube halaya (purple yam jam) or ube puree
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1/2 cup dried cranberries
11 - 2 tablespoons unsweetened coconut flakes (optional, for topping)
# Instructions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until evenly blended.
03 - In a separate bowl, whisk together whole milk, eggs, melted unsalted butter, ube halaya or puree, and vanilla extract until the mixture is completely smooth.
04 - Pour the wet mixture into the dry ingredients. Gently mix just until combined, being careful not to overmix for optimal texture.
05 - Carefully fold in dried cranberries, distributing them evenly throughout the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle unsweetened coconut flakes over the tops, if desired.
07 - Bake for 32 to 36 minutes, or until the muffins are set and the tops spring back when gently pressed.
08 - Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
