Brown Rice Muffins
Brown rice is supposed to be good for you, but if it’s plain it’s just so… blah! There seems to always be a ton of leftover rice. What to do with it? Make muffins. These are not a sweet muffin, so are a great addition to a bowl of soup or chowder. They taste good plain or you could add jam or butter, depending on your sweet tooth.
1 cup skim milk
¼ cup vegetable oil
1 tsp maple flavoring
2 eggs
1½ cup cooked brown rice
2 cups whole wheat flour
¼ cup brown sugar
3 tsp baking powder
½ tsp salt
¼ tsp cinnamon
¼ cup chopped pecans
Heat oven to 400°
Spray bottoms of 12 muffin cups with non-stick cooking spray. Combine milk, oil, maple flavoring and eggs in medium bowl and mix well. Stir in rice. Add flour, brown sugar, baking powder, salt and cinnamon and stir just until moistened (batter will be lumpy). Fold in pecans.
Divide evenly amongst muffin tins. Bake 18-20 minutes until golden brown. Immediately remove from pans.
© Crackerberries 2013
