CHEF JEFF — ONE BYTE AT A TIME: Rice MuffinsDon’t’ throw away that leftover rice. Use it in muffins, which would go great with soup.
By: Herald Staff Report,
Don’t’ throw away that leftover rice. Use it in muffins, which would go great with soup.
1 cup flour
3 teaspoons baking powder
1 teaspoon sugar
¼ teaspoon salt
1 egg, beaten
2/3 cup milk
1 tablespoon butter, melted
1 cup cold boiled rice
In a bowl, whisk together the flour, baking powder, sugar and salt. Slowly add the beaten egg, milk and butter. Add the cold rice, separating grains with your hands if needed, and stir well. Divide into 8 well-greased muffin tins and bake in 400-degree oven for 20 to 25 minutes.
Yield: Serves 8 (1 muffin each).
Approximate nutritional analysis per serving: 194 calories, 15 percent of calories from fat, 3.3 grams fat, 12 milligrams cholesterol, 8.8 grams protein, 34.2 grams carbohydrates, 1.5 grams fiber, 113 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.