Leftover Brown Rice Muffins: A Pleasant Surprise

In the spirit of frugality we have been trying to waste less food. Last night I made a brown rice nut loaf and had a cup and a half of brown rice left. Generally, we find that brown rice doesn't keep well on it's own because it gets sort of dry and hard and - for me anyway - it's totally uninspiring. As a challenge, Charlie suggested I try baking something with the leftover rice.

In an attempt to lazily rise to the challenge, I just looked up a leftover brown rice muffin recipe. After reading the ingredients and tasting the batter i was completely sure that they would be totally gross. Surprise! They were really quite tasty and I'm planning to make them again.

Here is the recipe:

Note: I baked them for 17 minutes at 350 and used all purpose gluten free flour

1 1/4 c Whole wheat flour 2 tb Brown sugar 2 ts Baking powder 2 Eggs 2/3 c Skim milk 1/4 c Vegetable oil 1/4 ts Almond extract 1 c Cooked brown rice Credit: BOYD NARON LEFTOVER RICE MUFFINS Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened. Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes. 127 calories per serving.