The thought of rice in a muffin was sort of like the thought of going on vacation to the desert wearing tan, taupe, and vanilla clothing, going sand-watching, and breathing for enjoyment. Bland.
These surprised my socks right off!
They have just the right sweetness for a little somethin’ when you need it, and the rice (contrary to my expectations) was just the thing to give it that touch.
Sort of like going on vacation to Switzerland in the summertime, and having a bellboy bring you an afternoon muffin with tea on the veranda.
I must need a vacation.
Kudos to The Hillbilly Housewife for the recipe. I simply took her suggestion for adding leftover rice, and sprinkled sugar on top of them to satisfy my loudly demanding sweet tooth. Gotta do whatchya gotta do, folks. Here’s a link to the original recipe:
(Best part? They’re cheap as dirt. So easy to make. And a great place for dumping your extras and leftovers. You can tweak, wrestle, and wrangle this recipe to make it yours any way you choose and you’ll most likely come up with something amazing!)
Sweet Rice Muffins
(Note: This recipe easily doubles to make 24 muffins. This version makes 12.)
1/4 C. oil
1 medium egg
1 C. milk
1/4-1/2 C. sugar
extra sugar for the top
1/2 tsp. salt
1 TBS (3 tsp) baking powder
2 C. flour
a good 3/4 – 1 C. wet, soft-cooked, left-over rice (I used long grain brown rice)
Preheat the oven to 400°F. In a large bowl, combine the first 5 ingredients. Mix well with a fork or wire whisk.
Measure in the baking powder and flour. Mix again until all dough particles are moistened (20-30 strokes).
Spoon the batter into a dozen well-oiled muffin cups and top with a good sprinkling of sugar.
Bake for about 20 minutes. Remove the muffins from the oven and cool them slightly before transferring them to a wire rack.
A genuinely tasty muffin!
A great compliment to breakfast, lunch, or dinner… A sweet, warm snack in the middle of the afternoon or at night while nursing a baby. 🙂 Your wallet won’t shrink, your waistline won’t expand, and your tastebuds won’t be dissapointed.
For a picture-free, easy-to-print version of this recipe, please click on the following link: