Categories: Breakfast, Muffins, Rice
Ingredients
- 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
Directions
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In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
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In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
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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.
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Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
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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.
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Place muffin pan on a wire rack to cool for 10 minutes.
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Turn out muffins from pan and cool on wire rack 5 minutes.
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Cool muffins completely before sealing in airtight container or freezing in freezer bags.
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Raisin Rice Pudding Muffins—substitute golden raisins for dried cherries.