RICE PUDDING MUFFINS
A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 -24 muffins
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
- In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
- In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
- Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
- Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
- Place muffin pan on a wire rack to cool for 10 minutes.
- Turn out muffins from pan and cool on wire rack 5 minutes.
- Cool muffins completely before sealing in airtight container or freezing in freezer bags.
- Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.
Nutrition Facts : Calories 214.3, Fat 8.9, SaturatedFat 5.4, Cholesterol 42.1, Sodium 208.3, Carbohydrate 30.2, Fiber 0.5, Sugar 11.2, Protein 3.5
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