Brown rice muffins are a nice change from the ordinary and are great with added fruits and berries of your choice.
1 cup cold cooked short grain brown rice (see below)
1 cup sifted flour (whole wheat, you can also experiment using
alternate flour choices: Bob's Red Mill has a great
substitution chart located on the website)
2 tsp. baking powder
1/2 tsp. sea salt
2 tbsp. honey
1 cup milk (cow’s, almond, soy, or rice)
2 eggs beaten
4 tbsp. melted butter
Add ½ cup of berries or chopped apple and 1 tsp cinnamon
Sift together flour, baking powder and salt
Combine milk, eggs, butter, honey and rice.
Quickly combine the dry and wet mixtures. DO NOT OVER BEAT, as this will make heavy muffins.
Pour into 12 buttered muffin tins.
Bake in a 425 oven for 20 to 25 minutes, or until lightly browned.
Makes 12 muffins.
Cooking Instructions for Rice
1 cup short grain brown rice
2 cups water
1 tsp. butter (optional)
pinch of sea salt
Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio.
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