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Basic Rice Muffins

Featured in the Honolulu Star-Bulletin on June 25, 2008.

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Ingredients:

Basic Rice Muffins

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 to 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 2/3 cup milk
  • 1 cup cold cooked rice
  • 2 tablespoons melted shortening
  • Fruits and chopped nuts to taste, optional

For "Magenta Sweet Muffins" add to the basic recipe:

  • 1/4 cup chopped dried cherries
  • 1/4 cup chopped prunes
  • 3 packets artificial sweetener (such as Splenda or Equal)1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon all spice

Directions:

  1. Preheat oven to 425°F.
  2. Grease and flour a muffin pan or line with muffin cups.
  3. Mix all dry ingredients together until evenly blended.
  4. In a large bowl, beat egg; add milk and cooked rice.
  5. Stir in melted shortening, and immediately add flour mixture.
  6. Stir until all is just dampened, and stir three or four more strokes, but avoid making the batter smooth.
  7. Add fruit and nuts if desired.
  8. Spoon into prepared muffin pan, filling about 2/3 full.
  9. Bake 20 minutes or until done.

Makes 10-12 muffins. Or you can use smaller muffin tins and make 24.

Note: you can vary the flavor with spices, nuts, fruit, cheese, etc. Be careful not to add anything with too much liquid.

Approximate Nutrient Analysis per serving (based on 10 muffins):
120 calories, 5 g fat, 2 g saturated fat, 25 mg cholesterol, 400 mg sodium, 16 g carbohydrate, 0 g fiber, 2 g sugar, 3 g protein

"Magenta Sweet Muffins"

Approximate Nutrient Analysis per serving (based on 10 muffins):
140 calories, 5 g fat, 2 g saturated fat, 25 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g sugar, 3 g protein

Approximate Nutrient Analysis per serving (based on 12 muffins):
120 calories, 4 g fat, 2 g saturated fat, 25 mg cholesterol, 325 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g sugar, 3 g protein

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