Leftover Rice Muffins Recipes

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.

Steps:

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

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
• Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
• Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
• Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
• Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

Steps:

• Mix together the flour, powder, soda and salt.
• Add to the dry ingredients, the egg, honey, oil, milk, vanilla and rice all at once.
• Stir just until blended.
• Spoon into muffin tin.
• Bake at 400 for 15 minutes.

Steps:

• Combine all ingredients except extras in a large bowl.
• Fold in extras.
• Spoon into paper-lined or lightly greased muffin tins.
• (makes about 12 regular sized muffins) The original recipe did not have a cooking time, but I usually put them in at 350 for about 12 minutes.
• Keep an eye on them just in case!