Honey Rice Muffins Recipes

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YOUR FAVOURITE CEREAL MUFFINS

I found this recipe many years ago in Chatelaine magazine. It is a great way to use up dry cereal. I have made it with rice krispies, Honey Bunches of Oats and granola and each time they turned out great.

Provided by Irmgard

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13



Your Favourite Cereal Muffins image

Steps:

  • Preheat oven to 375 degrees F.
  • Grease 12 muffin cups or line with paper cups.
  • In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
  • Make a well in the centre.
  • In a small bowl, whisk the milk with the egg and vanilla.
  • Whisk in the butter.
  • Peel the apple, if you wish, and coarsely chop.
  • Pour the milk mixture into the centre of the dry ingredients and stir just until combined.
  • Stir in the apple, raisins and cereal.
  • Place the batter in the muffin cups.
  • Sprinkle with extra cereal or cinnamon sugar if desired.
  • Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
  • Remove the muffins from the pan and cool on a wire rack.
  • Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

Nutrition Facts : Calories 200.6, Fat 6.5, SaturatedFat 3.9, Cholesterol 31.9, Sodium 249.9, Carbohydrate 32.6, Fiber 1.3, Sugar 13.6, Protein 3.6

2 cups all-purpose flour
1/2 cup granulated sugar or 1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk
1 egg
1 teaspoon vanilla extract
1/3 cup melted butter or 1/3 cup vegetable oil
1 medium apples or 1 medium pear
1/2 cup raisins or 1/2 cup dried cranberries
2 cups cereal (e.g. bran or corn flakes, Fruit & Fibre, Honey Bunches of Oats, Rice Krispies, muesli or granola)

HONEY BRAN MUFFINS

Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks. My husband and I enjoy gardening...I do flowers, and he does vegetables. -Pauline Rohloff, Endeavor, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 12 jumbo muffins or 20 standard-size muffins.

Number Of Ingredients 10



Honey Bran Muffins image

Steps:

  • In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight. , Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 268 calories, Fat 7g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 297mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 5g fiber), Protein 5g protein.

2 cups pineapple juice
2 cups golden raisins
5 large eggs, beaten
1 cup packed brown sugar
1/2 cup canola oil
1/2 cup honey
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups All-Bran

GRANDMA'S HONEY MUFFINS

I can remember my Grandma Wheeler making these delicious muffins-we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! -Darlis A. Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8



Grandma's Honey Muffins image

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

HONEY BRAN MUFFINS

These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.

Provided by June M

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 3h45m

Yield 20

Number Of Ingredients 10



Honey Bran Muffins image

Steps:

  • In a small bowl, combine pineapple juice and raisins. Set aside.
  • In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
  • In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
  • Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
  • Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g

2 cups pineapple juice
2 cups golden raisins
1 cup packed brown sugar
½ cup vegetable oil
½ cup honey
5 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal

HONEY RICE MUFFINS

Make and share this Honey Rice Muffins recipe from Food.com.

Provided by jelise

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10



Honey Rice Muffins image

Steps:

  • preheat oven to 375.
  • In a large bowl, whisk together flour through salt.
  • In a processor, blend tofu and applesauce until smooth.
  • Blend in honey, then eggs.
  • pour over dry ingredients.
  • add rice and stir.
  • spoon batter into muffin tins coated with non stick spray.
  • bake for 18 to 20 minutes.

Nutrition Facts : Calories 102, Fat 0.8, SaturatedFat 0.2, Cholesterol 17.6, Sodium 125.2, Carbohydrate 21.4, Fiber 2.3, Sugar 5.9, Protein 3.6

1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup silken tofu
3 tablespoons unsweetened applesauce
1/4 cup honey
1 egg
2 egg whites
1 cup cooked brown rice

LEFTOVER RICE MUFFINS

Make and share this leftover rice muffins recipe from Food.com.

Provided by mmlwjr

Categories     Quick Breads

Time 40m

Yield 24 muffins, 8 serving(s)

Number Of Ingredients 6



leftover rice muffins image

Steps:

  • Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
  • bake 400 for 10-15 minutes the cheese& egg will bond altogether.
  • let cool they are easier to get out this way.
  • Very good in lunches, appitizers I take them to parties.
  • (the rice when all mixed together should be moist but not mucky).
  • most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
  • try it, you'll like it.

1 cup rice
1/2 cup grated cheese
1/4 cup black olives or 1/4 cup green olives
bell peppers or dill pickle (what ever you decide)
1 can tuna or 1 can salmon (anything goes)
1 egg

HONEY OAT MUFFINS

"I've made these muffins many times because they taste so good," pens Audrey Carr from Powell, Ohio. "Not only are they extremely easy to throw together, but they're well received whenever I serve them."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11



Honey Oat Muffins image

Steps:

  • In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 189 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/4 cup honey
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional

RICE ZUCCHINI MUFFINS

I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into.

Provided by Jamie West

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 11



Rice Zucchini Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  • Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
  • Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 28.5 g, Fat 2.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 213.4 mg, Sugar 13.8 g

1 cup rice flour
1 cup cooked rice
¾ cup white sugar
½ cup applesauce
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 cup shredded zucchini

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