2-1/4 cups flour
5 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1-1/4 cups milk
3/4 cup hot, cooked rice
2 tablespoons melted butter (or vegetable oil)
6 large muffins (or 12 smaller muffins).
- In a large bowl mix and sift the flour, baking powder,
sugar, and salt. Set aside.
- Slightly grease
nonstick muffin pan (or
place paper muffin cups in muffin tin) and set aside.
- Preheat owen to hot (400º
F or about 205º C).
- In a separate bowl mix egg and
half of the milk. Mix the remaining half of
milk with the rice and add it to the moist mixture. Stir in the melted
- Fill prepared muffin pans
two-thirds full, and bake in a hot
oven for about 20 minutes.
used for this purpose is
hot to the moist mixture. It may be cooked either purposely for the
muffins or for something
else and only part used for the muffins. Leftover rice should be
reheated in microwave or steamed and than used. Cereals other than rice may be
used in exactly the same quantity and in the same way in making rice
|Did You Know?
marketing trend toward larger portion sizes
resulted in new muffin pan types for home-baking, not only for
increased size. Since the area ratio of muffin top to muffin bottom
changed considerably when the traditional small round exploded into a
giant mushroom, consumers became more aware of the difference between
the soft texture of tops, allowed to rise unfettered, and rougher,
tougher bottoms restricted by the pans. There was a brief foray into
pans that could produce "all-top" muffins, i.e., extremely shallow,
The TV sitcom Seinfeld made reference to this in
an episode in which the character Elaine Benes co-owns a bakery named
"Top o' the Muffin to You!" that sold only the muffin tops (see The
Muffin Tops (Seinfeld episode). Along with the increasing size of
muffins is a contrary trend of extremely small muffins. It is now very
common to see muffin pans or premade muffins that are only one or two
inches in diameter.