Looking for a way to use up leftover rice? Try these savory gluten-free muffins that smell heavenly as they are baking – almost like cookies, as my sous chef noted. 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.
1/4 cup of butter, softened
1 tablespoon of sugar
2 large eggs
2/3 cup of milk
1 1/2 teaspoons of vanilla
1 1/2 cups of cooked basmati rice
1 1/4 cups of rice flour
3/4 cup of cornstarch
1 tablespoon of baking powder (gluten-free)
1/2 teaspoon of sea salt
1/2 cup of dried cranberries
Grease 10 muffins cups.
In a large bowl, cream together the butter, sugar and eggs. Add the milk and 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 in a 350 degree oven for 20 – 25 minutes or until a cake tester comes out clean when inserted into the middle.
Yields 10 medium sized muffins.
On the top of the reading stack: Sarabeth’s Bakery: From My Hands to Yours
Audio Accompaniment: Herbstlaub by Marsen Jules