Brown Rice Muffins

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

Scones

Whole Wheat Blueberry Scones

w/Cranberry Glaze

1¼ cup whole wheat flour

1½ tbsp sugar

½ tbsp baking powder

Scant salt

2 tbsp butter flavored Crisco

1 egg, beaten

1/3 cup half and half

¼ cup fresh blueberries

Preheat oven 400°

In a medium bowl combine flour, sugar, baking powder, and salt and mix; using a fork, cut in Crisco until mixture resembles small crumbs.  Make a well in the center of the mixture.

In a small bowl combine egg with half and half; pour mixture into well of flour mixture all at once.  Stir just to moisten.  It will be sticky.  Fold in blueberries gently.

Turn dough onto floured pizza stone or cookie sheet and roll and pat into 6-inch circle. Cut into six wedges and gently spread apart slightly.  Bake for 15 minutes.  Let cool slightly and drizzle with cranberry glaze (½ cup confectioner’s sugar mixed with ½ tbsp cranberry juice).

*This recipe can be easily doubled to make two six inch rounds of scones.  

© Crackerberries 2013