Saturday, February 15, 2014

Rice Pudding Muffins

My favorite way to use leftover rice!

1/2 c. raisins (opt.)
1 1/4 c. flour
1/2 tsp salt
1 Tb baking powder
1/2 c sugar
1/8 tsp nutmeg
1 egg
3/4 c milk
1/4 c oil
1 tsp vanilla
3/4 c cooked rice

Preheat oven to 375 degrees.  In a small bowl, soak the raisins in enough water to cover them.  In a large bowl, sift together the dry ingredients.  In another bowl, lightly beat the egg and add the remaining wet ingredients except the rice.

Drain the water from the raisins and mix the raisins and rice into the flour mixture (this is an important step- the rice needs to be mixed into the dry ingredients very well).  Add the egg and milk mixture to the flour and rice mixture and stir until just moistened.

Fill greased muffin tins.  Bake for 18-20 minutes or until muffins are golden brown.  Serve warm