1/1 Photo of Rice Pudding Muffins
A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it.
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-24 muf ...
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- 1 1/4 cups cooked white rice
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 cup milk
- 3/4 cup chopped dried cherries
- 1 teaspoon vanilla extract
- 1In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
- 2In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
- 3In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
- 4Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
- 5Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
- 6Place muffin pan on a wire rack to cool for 10 minutes.
- 7Turn out muffins from pan and cool on wire rack 5 minutes.
- 8Cool muffins completely before sealing in airtight container or freezing in freezer bags.
- 9Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.
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Nutritional Facts for Rice Pudding Muffins
Serving Size: 1 (1045 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 214.3
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 5.3 g
- Cholesterol 42.1 mg
- Sodium 208.3 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 0.5 g
- Sugars 11.2 g
- Protein 3.5 g
The following items or measurements are not included: