Rice Pudding Muffins

By ratherbeswimmin' on September 30, 2005

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    1. 1 1/4 cups cooked white rice
    2. 1/2 cup heavy cream
    3. 4 tablespoons unsalted butter, melted and cooled
    4. 1 1/2 cups all-purpose flour
    5. 2/3 cup sugar
    6. 1 tablespoon baking powder
    7. 1/2 teaspoon grated nutmeg
    8. 1/2 teaspoon salt
    9. 1 large egg, at room temperature
    10. 1 cup milk
    11. 3/4 cup chopped dried cherries
    12. 1 teaspoon vanilla extract


  1. In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
  2. In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
  3. In 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.
  4. Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
  5. Fill 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.
  6. Place muffin pan on a wire rack to cool for 10 minutes.
  7. Turn out muffins from pan and cool on wire rack 5 minutes.
  8. Cool muffins completely before sealing in airtight container or freezing in freezer bags.
  9. Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.