Rice Muffins
A thrifty Victorian way with leftover rice: folded into a plain muffin batter, it keeps the crumb moist for days. Mild, barely sweet and very good split and toasted.
Ingredients
- all-purpose flour — 2.25 cups
- cooked rice, warm — 0.75 cups
- baking powder — 5 tsp
- sugar — 2 tbsp
- salt — 0.5 tsp
- milk — 1 cups
- egg — 1 pc
- butter, melted — 2 tbsp
Instructions
- Heat the oven to 200°C (400°F) and butter a 12-hole muffin tin.
- Whisk the flour, sugar, salt and baking powder together in a large bowl.
- Stir half the milk into the dry ingredients, followed by the beaten egg.
- Mix the rice into the remaining milk, breaking up any clumps, then add it to the bowl and beat until evenly combined.
- Stir in the melted butter last.
- Divide between the muffin holes and bake for 20–25 minutes, until risen and lightly browned.