This Rice Muffin recipe is a neat way to use up left-over rice - whether from ordering out for Chinese or you just over-estimated how much you needed to make up at the house, this solves the problem and gives you a sugar-free muffin recipe that's kind of reminiscent, flavor-wise, of baking powder biscuits. Very light and fluffy as well.
Note, sugar-free does *not* mean low-carbohydrate. Rice is only slightly better than a teaspoon of white sugar, and white wheat flour is only marginally better than that. If you have carbohydrate issues, think this one through.
That said, the Rice Muffins are yummy if a bit outside the norm. Wouldn't be a recipe I'd beg for, but it's quite satisfying nonetheless and works well to accompany breakfasts, soups, or meals generally.
Difficulty: Follow the directions. Yet another easy and reasonably fast recipe.
How close did I stick to the original?: I used the cast iron gem pan (and there was actually enough batter to fill all the cups), and I used the Kitchen-aid Mixer to mix it together. Oven temperature and duration are not mentioned in the original Fannie Farmer, but 375F and 25 minutes is a combination that works - yet again.You can find a decent sifter for dry ingredients at Amazon.
|2-1/2 cups flour||1 cup milk|
|1 cup cooked rice||1 egg|
|4 tsp baking powder||1/4 cup melted butter|
|1/2 tsp salt|
Mix and sift dry ingredients; work in rice with tips of fingers; add gradually milk, egg well beaten, and butter. bake in either buttered muffin rings placed in buttered pan or in well-buttered iron gem pan at 375F for 25 minutes.