Rice Muffins

Looking for a way to use up leftover rice? Try these savory gluten-free muffins that smell just heavenly as they are baking, almost like cookies. These muffins make for a delightful quick breakfast, light lunch, or an accompaniment to dinner. I served them with a simple mung bean soup to balance out the meal. Packed full of goodness and easy to prepare, these should be a weekly staple on your menu. Raisins can be used instead of the cranberries if desired. Next time I make them, I am going to add some cornmeal in place of a bit of the rice flour.

Rice Muffins

Recipe by Lisa Turner Published on February 4, 2011 Simple, slightly sweet and savory gluten-free muffins made with white rice Print this recipe Ingredients: 1/4 cup (1/2 stick) butter, softened 1 tablespoon white sugar 2 large eggs 2/3 cup whole milk 1 1/2 teaspoons vanilla 1 1/2 cups cooked and cooled basmati rice (1/2 cup uncooked) 1 1/4 cups rice flour 3/4 cup cornstarch 1 tablespoon baking powder (gluten-free) 1/2 teaspoon sea salt 1/2 cup dried cranberries Instructions: Preheat an oven to 350° and grease or butter 10 standard size muffin cups. In a large bowl, cream together the butter, sugar and eggs. Add the milk, vanilla and rice, and beat lightly to combine. Add the rice flour, cornstarch, baking powder and salt. Stir with a spatula until just moistened, taking care not to over mix. Fold in the cranberries. Evenly transfer the batter to the prepared muffins cups. Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle. Makes 10 muffins

More muffins from Lisa's Vegetarian Kitchen:
Cornmeal Honey Muffins
Blueberry Goat Cheese Muffins
Savory Dill Ricotta Muffins

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

Audio Accompaniment: Herbstlaub by Marsen Jules