Rice Muffin Recipe.
Ever on the lookout for new rice recipes, this one caught my eye. It’s a little skimpy on the specifics, so let’s try to update, shall we? I’m adding the last 2 ingredients for a little flavor. It doesn’t use baking powder, so I omitted as well and hoped for the best – and it worked!
- 1 cup cooked rice, mashed smooth
- 1 cup milk
- 3 eggs, beaten
- 1/2 tsp. salt
- 1 1/2 cups all-purpose gluten free flour
- 1 tsp. cinnamon
- 2 Tbsp. sugar
Drop onto a lined cookie sheet. Bake in a 350 degree oven for 35 minutes until golden brown.
Surprisingly, these are light and chewy. You could easily make them savory with herbs, garlic or onion powder, or cheese. For the sweeter version, next time I would add bits of chopped up rehydrated dry fruit – maybe apple or peach.
These will be great with morning coffee this week. The savory would pair nicely with a soup or chili.
Here’s a link to Camp Cookery, circa 1910.