Saturday, March 28, 2015
Rice Pudding Scone Muffin
Yesterday I tried to find a recipe for muffins that incorporated leftover brown rice. I found several recipes of the gluten-free variety, which didn't interest me. Since I wanted to use a combination of wheat flour and rice, I ended up making up a recipe. The result was delicious and satisfying muffin that tasted like not-too-sweet rice pudding, and had the texture of a scone.
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup leftover cooked short-grain brown rice
2 tablespoons coconut oil (you could also use butter, but I had some coconut oil around and wanted to experiment with it)
1 cup milk (I used soy milk because that's what I had around, but I imagine regular milk would also work)
2 tablespoons brown sugar
1 tablespoon vanilla extract
1 cup (or so) of raisins
lots of cinnamon to shake on top
Warm the eggs and the milk to room temperature. Preheat the oven to 350 degrees, and line a 12-muffin muffin tin with paper liners. Melt the butter or coconut oil so it is warm, but not hot.
Mix the dry ingredients together in one bowl, and mix the eggs, milk, butter (or coconut oil), brown sugar, and vanilla together in another. Add the wet ingredients to the dry ingredients, then mix in the rice and the raisins.
The batter will be very stiff (I imagine that it would hold up if you dropped spoonfuls on a greased cookie sheet like scones). Divide the mixture among the 12 muffin tins (it won't rise very much), and shake a generous amount of cinnamon on the muffins. Bake for 25 minutes.