Bibingka Muffins Recipe

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.

Combine rice flour and sugar in a bowl. Combine eggs, coconut milk, evaporated milk, and butter in another bowl.

Add wet ingredients to dry ingredients and whisk until smooth.

Pour batter into muffin cups until ¾ full. Top each cup with kesong puti and ham.

Bake in the oven for 12 to 15 minutes until center is set but moist, or until a toothpick inserted in the center comes out clean with a few crumbs.

Remove muffins from pan and let cool on a wire rack for a few minutes. Top with extra kesong puti and ham. Serve warm.