RICE PUDDING MUFFINS

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Rice Pudding Muffins image

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

1 1/4 cups cooked white rice
1/2 cup heavy cream
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, at room temperature
1 cup milk
3/4 cup chopped dried cherries
1 teaspoon vanilla extract

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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