Make moist and delicious muffins with your leftover rice with this super simple recipe.
This is a great way to make sure that nothing goes to waste and get something easy for breakfasts and snacking on the go.
The rice provides an amazing texture to these muffins without truly letting anyone know exactly what is inside, making them an easy way to use leftovers in new ways.
Basic Ingredients
There’s nothing fancy here which means you just go to the pantry and get baking. Here are a couple of notes and ideas to make the recipe your own.
Leftover Rice
You do need cooked rice for this recipe. It’s intended to be a way to use leftover rice but you could cook a batch a rice just to make the recipe. Simply remember to have cooked and cooled rice before you begin the rest of the recipe.
I have tested this recipe with both white and brown leftover rice and they worked incredibly well. I have not tested it with wild rice but imagine it would work but can’t guarantee the results.
Leftover steamed rice from takeout will work.
Melted Butter or Oil
I use melted butter because I like that flavor but a liquid oil – olive, vegetable, etc. – would also work if you wanted to keep it dairy free.
Milk
Use any milk you prefer. Cow or something plant based will work. Buttermilk would definitely add some extra flavor but is unnecessary. Use whatever you have on hand.
Spice Choices
I went with ginger because it’s a favorite in our house. You are not locked into that choice, however. Use whatever spice you enjoy in whatever amount you prefer. Go up or down based on the choice. Cinnamon, pumpkin pie spice, cardamom, etc. would all be great.
Optional Additions
Want to bulk up the muffins a bit?
Try adding up to a cup of:
- Raisins or other bits of dried fruits
- Chocolate chips
- Chopped nuts
How to Serve
These are intentionally simple and can be served as a snack or part of a larger breakfast or brunch buffet. Serve them with fruit or eggs for a more filling start to the day.
How to Store
Keep cooked and cooled muffins in an airtight container where they should stay fresh for up to 4 days at room temperature.
Alternatively, put the muffins in freezer bags or other containers and freeze for long-term storage.
Use up any frozen muffins within 6 months for best flavor and to prevent freezer burn.
Let frozen muffins thaw on the counter before serving.
Leftover Rice Muffins
Use leftover rice to make moist muffins perfect for breakfast and letting nothing go to waste.
Ingredients
- 1 1/2 Cups Unbleached, All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoon Salt
- 2 teaspoons Ground Ginger
- 5 Tablespoons Melted Butter
- 2 Eggs
- 2/3 Cup Milk
- 1/2 Cup Brown Sugar, loosely packed
- 1 1/2 Cups Cooked & Cooled Rice
Instructions
- Preheat oven 425 degrees. Grease a muffin tin.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and ginger. Set aside.
- In a medium bowl, whisk together the melted butter, eggs, milk, and brown sugar until completely combined.
- Pour the wet ingredients into the dry and stir until almost combined.
- Add the cooked rice and mix until everything is completely combined.
- Divide the batter among 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15 minutes. An inserted tester will come out clean and the edges will be golden brown.
- Cool in pan for 5 minutes then remove muffins to cool completely on wire rack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 223mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 4g
I try but cannot guarantee this nutritional information is 100% accurate.
Leave a Reply