Tuesday, April 6, 2010

Easy and Versatile Rice Muffins

Make these delicious rice muffins for breakfast, lunch, dinner or for afternoon tea! Truly moist and very versatile, Grandma Katie would be very pleased to know you tried her recipe.

Rice Muffins

3 tablespoons sugar
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3 tablespoons shortening; melted
2 eggs; well beaten
1 cup milk
1 cup cooked rice

Sift dry ingredients into a large bowl; set aside. In a separate bowl mix eggs into milk and rice, add shortening. Mix wet ingredients into the dry ingredients stirring only until mixed. Prepare muffin tins; paper cups or lightly greased and fill to a little over half with the rice muffin batter. Bake at 350 degrees for 20-30 minutes. Muffins will be golden brown on top.

♥ Breakfast: Blend in 6-8 strips of bacon; crisp fried and crumbled into the batter.
♥ Lunch: Mix in 1/2 cup of cheddar cheese, serve with a hot cup of tomato soup.
♥ Dinner: Finely chop 2-3 tablespoons of herbs that compliment your main dish and stir into the batter.
♥ Afternoon Tea: Fold in 1/2 cup of blueberries into batter.

What would you suggest to mix into the rice muffin batter?

Photo credit: kittenpuff1 from morguefile.com

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