RICE MUFFINS
These simple rice muffins offer a delightful way to use leftover rice, creating a comforting and slightly sweet treat. The combination of rice, eggs, and milk results in a tender, moist texture, perfect for breakfast or a light snack. These muffins have a subtle sweetness and a hint of buttery flavor, making them a satisfying and easy-to-make recipe.
Ingredients
- 1 cup Cooked Rice
- 2 large Eggs
- 1 cup Whole Milk (Originally "sweet milk". Substituted with whole milk.)
- 1 teaspoon Salt
- 1 tablespoon Granulated Sugar
- 2 teaspoons Baking Powder
- 1 1/2 cups All-Purpose Flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Melted Butter
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Instructions
- 1In a large bowl, combine the cold cooked rice, eggs, milk, salt, sugar, and baking powder. Mix well to combine.
- 2Gradually add the flour to the wet ingredients, mixing until just combined. The batter should be thick but pourable. Finally, stir in the melted butter.
- 3Preheat oven to 375°F (190°C). Grease a muffin tin. Fill each muffin cup about 2/3 full with the batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
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