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. 



4 thoughts on “Sweet Rice Muffins

  1. Pingback: Sweet Rice Muffins | The Full Vine

  2. So, I have a little word of advice about these muffins… do not… under any circumstances… accidentally use baking soda instead of baking powder. Clearly some weird chemical reaction takes places and the muffins are infused with a bitter and metallic flavor. So sad! Oh my breakfast woes. These are normally such tasty muffins, too. On the good side, I think this has helped me decipher why a family cake recipe I have and love always has this taste when *I* make it… I think the “soda” note in my mom’s handwriting maybe was supposed to be “powder.” I can hardly wait to try it and see if my hunch is correct!

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