How to Prepare Rice Muffins

Do you have leftover rice and you are planning to trash it out? If yes, then you are just wasting your money, along with wasting food, which is certainly not a good thing to do. You can use the leftover rice to create delicious muffins and it will smell like cookies, when you will bake.

You can then use the muffins as your breakfast, or you can even take it with your lunch. Creating muffins with rice is one of the easiest things to do in the kitchen and it serves a good example of what tastes great is also easy to be made.

Prep time: 15 min
Bake time: 25 min
Total time: 40 min
Yield: 10 Muffins
Utensils: Large bowl, spoon, measuring cup, baking dish, oven, serving plates.

Butter, softened: 1/4 cup (1/2 stick)
White sugar: 1 tablespoon
Eggs: 2 large
Whole milk: 2/3 cup
Vanilla: 1 1/2 teaspoons
Cooked and cooled basmati rice (1/2 cup uncooked): 1 1/2 cups
Rice flour: 1 1/4 cups
Cornstarch: 3/4 cup
Baking powder (gluten-free): 1 tablespoon
Sea salt: 1/2 teaspoon
Dried cranberries: 1/2 cup
Standard size muffin cups: 10


  • 1

    Preheat the oven to 350° Celsius.

  • 2

    Take the muffin cups and grease them well. You can also take butter and apply it at the inner surface of the cups.

  • 3

    Take butter, sugar and eggs in a large bowl and beat them together to form a cream. Make sure the sugar is well dissolved in the mixture. Add in milk, vanilla and rice and beat them on medium pace.

  • 4

    Now, add baking powder, rice flour, cornstarch and salt to the mixture and stir with spatula. Make sure you do not over mix the ingredients. Fold in cranberries and spoon the mixture into the already prepared muffin cups, evenly distributed.

  • 5

    Place the muffins in the oven and bake for around 20 to 25 minutes. Take them and serve.

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