Leftover Rice Muffins Recipes

HONEY RICE MUFFINS

Steps:

• Mix together the flour, powder, soda and salt.
• Add to the dry ingredients, the egg, honey, oil, milk, vanilla and rice all at once.
• Stir just until blended.
• Spoon into muffin tin.
• Bake at 400 for 15 minutes.

SUE'S RICE MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.
• In a one quart jar place all ingredients; mix well. Pour into prepared muffin tin.
• Bake for 17 - 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
• Yield: 6 muffins.

RICE PUDDING MUFFINS

Steps:

• In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
• In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
• In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
• Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
• Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
• Place muffin pan on a wire rack to cool for 10 minutes.
• Turn out muffins from pan and cool on wire rack 5 minutes.
• Cool muffins completely before sealing in airtight container or freezing in freezer bags.
• Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.