Rice Muffins

Looking for a agency to role upwards leftover rice? Try these savory gluten-free muffins that aroma only heavenly equally they are baking, nearly similar cookies. These muffins brand for a delightful quick breakfast, low-cal lunch, or an accompaniment to dinner. I served them alongside a elementary mung edible bean soup to residue out the meal. Packed amount of goodness too slowly to prepare, these should endure a weekly staple on your menu. Raisins tin endure used instead of the cranberries if desired. Next fourth dimension I brand them, I am going to add together around cornmeal inwards house of a flake of the rice flour.

Rice Muffins

Recipe yesteryear Lisa Turner Published on February 4, 2011 Simple, slightly sweetness too savory gluten-free muffins made alongside white rice Print this recipe Ingredients: 1/4 loving cup (1/2 stick) butter, softened 1 tablespoon white sugar 2 large eggs 2/3 loving cup whole milk 1 1/2 teaspoons vanilla 1 1/2 cups cooked too cooled basmati rice (1/2 loving cup uncooked) 1 1/4 cups rice flour 3/4 loving cup cornstarch 1 tablespoon baking pulverisation (gluten-free) 1/2 teaspoon ocean salt 1/2 loving cup dried cranberries Instructions: Preheat an oven to 350° too grease or butter 10 measure size muffin cups. In a large bowl, cream together the butter, saccharide too eggs. Add the milk, vanilla too rice, too rhythm out lightly to combine. Add the rice flour, cornstarch, baking pulverisation too salt. Stir alongside a spatula until only moistened, taking assist non to over mix. Fold inwards the cranberries. Evenly transfer the batter to the prepared muffins cups. Bake for xx to 25 minutes or until a cake tester comes out build clean when inserted into the middle. Makes 10 muffins

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Blueberry Goat Cheese Muffins
Savory Dill Ricotta Muffins

On the transcend of the reading stack: Sarabeth's Bakery: From My Hands to Yours

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