Rice Muffins
Simple and slightly sweet muffins made with cooked rice, perfect for breakfast or a snack.
Ingredients
- 2.25 cups All-purpose flour
- 0.75 cup Hot cooked rice
- 5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1 cup Milk
- 1 Egg
- 2 tablespoons Melted butter
- 0.5 teaspoon Salt
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Instructions
- 1Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- 2In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- 3In a separate bowl, whisk together half of the milk, the egg, the remaining milk mixed with the hot cooked rice, and the melted butter.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
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