White Rice Muffins Recipes

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SUE'S RICE MUFFINS



Sue's Rice Muffins image

Make and share this Sue's Rice Muffins recipe from Food.com.

Provided by mochome1

Categories     Quick Breads

Time 25m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 6

1 egg
1/2 cup water
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1 cup rice flour
2 teaspoons baking powder

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.

Nutrition Facts : Calories 159.4, Fat 5.9, SaturatedFat 0.7, Cholesterol 35.2, Sodium 133.5, Carbohydrate 23.8, Fiber 0.9, Sugar 0.1, Protein 2.6

LEFTOVER RICE MUFFINS



leftover rice muffins image

Make and share this leftover rice muffins recipe from Food.com.

Provided by mmlwjr

Categories     Quick Breads

Time 40m

Yield 24 muffins, 8 serving(s)

Number Of Ingredients 6

1 cup rice
1/2 cup grated cheese
1/4 cup black olives or 1/4 cup green olives
bell peppers or dill pickle (what ever you decide)
1 can tuna or 1 can salmon (anything goes)
1 egg

Steps:

  • Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
  • bake 400 for 10-15 minutes the cheese& egg will bond altogether.
  • let cool they are easier to get out this way.
  • Very good in lunches, appitizers I take them to parties.
  • (the rice when all mixed together should be moist but not mucky).
  • most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
  • try it, you'll like it.

WHITE RICE MUFFINS



WHITE RICE MUFFINS image

Categories     Bread

Yield 6 large muffins

Number Of Ingredients 8

1 egg
1/2 c. liquid (water, fruit juice, milk)
2 T. sugar
2 T. canola oil
1 c. white rice flour
2 t. baking powder
1/2 t. salt
2 T. finely chopped pecan halves or 1/4 c. dried blueberries

Steps:

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

RASPBERRY & WHITE CHOCOLATE MUFFINS



Raspberry & white chocolate muffins image

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa

Provided by Liberty Mendez

Categories     Afternoon tea

Time 50m

Number Of Ingredients 11

100g unsalted butter, softened
65g caster sugar
65g light brown sugar
2 large eggs, room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
200g raspberries (fresh or frozen)
75g white chocolate chips

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
  • Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
  • Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium

WILD RICE-CORN MUFFINS



Wild Rice-Corn Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

Steps:

  • Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
  • Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g

WHITE CHOCOLATE CHIP MUFFINS



White Chocolate Chip Muffins image

These chocolaty muffins are moist, tender and filled with white chocolate chips. Warm from the oven, they look and smell so good, people just can't resist trying one!-Lori Osmachenko, Elkford, British Columbia

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1-1/3 cups buttermilk
1/3 cup butter, melted
1-1/2 teaspoons vanilla extract
1-1/2 cups white baking chips

Steps:

  • In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

WHITE RASPBERRY MUFFINS



White Raspberry Muffins image

White chocolate chips and fresh raspberries make for an irresistible muffin.

Provided by muddyh2os

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 pinch salt
¾ cup milk
2 tablespoons milk
1 large egg
¼ cup butter, melted
1 teaspoon raspberry extract
½ teaspoon vanilla extract
1 cup fresh raspberries
½ cup white chocolate chips
5 tablespoons white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon raspberry extract
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
  • Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
  • Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.4 g, Cholesterol 33.8 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 184.3 mg, Sugar 16.4 g

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