(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.