Ricekrispiesmuffins Recipes
RICE KRISPIES MUFFINS
This is so easy to make and yet delicious. Even tough I do not like rice crispies at all I enjoy these muffins. I was acctually looking for a recipe like this here but could not find it so i posted my recipe here. In Iceland you will hardly find a potluck where these are not one of the treats. But don't be late as they are usually gone soon. Your kids will love these! Note: You may use cornflakes or Cheerios or a mixture of these instead of rice krispies but they are in the original recipe. Chilling time is not included in preparation time. Note 2#: I am not sure if i would call it "authentic" but it is very popular in Iceland and you will most likely find it at potlucks, birthday parties or other bigger come togethers. For an authentic icelandic dessert serve http://www.recipezaar.com/Lummur-301253 with strawberries and whipped cream. But that is more like a afternoon cake than a dessert. So go for the muffins if you like :-) tship: Please DO tell me more about your daughter's project, how exciting!
Provided by Iceland
Categories Dessert
Time 20m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter, chocolate and sirop.
- Pour over the rice krispies and blend carefully.
- Put into muffin paper cups and cool for at least 4 hours.
Nutrition Facts : Calories 149.5, Fat 9.7, SaturatedFat 6, Cholesterol 10.2, Sodium 107.2, Carbohydrate 17.2, Fiber 1.9, Sugar 2.6, Protein 2.3
HONEY RICE MUFFINS
Make and share this Honey Rice Muffins recipe from Food.com.
Provided by LoveBakedIn
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
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.
PUTO RICE MUFFINS
Make and share this Puto Rice Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients.
- Add coconut milk to dry ingredients.
- Grease ramekins.
- Pour batter inches.
- Put in steamer.
- Cook for 30 minutes.
- Check with toothpick.
- Serve with grated coconut on top.
Nutrition Facts : Calories 885, Fat 35.6, SaturatedFat 30.9, Sodium 407.2, Carbohydrate 137.6, Fiber 6.2, Sugar 69.2, Protein 9.3
THE ORIGINAL RICE KRISPIES TREATS SQUARES
This is the recipe for the original rice krispies treats squares...It never fails! Plus, it is a great way to use up a box of cereal! For best results, use fresh marshmallows. I have replaced the butter once with Mott's Healthy Baking butter or oil substitute (it was basically an unsweetened apple sauce) and they still turned out great!
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat.
- (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
- Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
- Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
- When the treats are cooled, cut into squares.
- Serve, and enjoy!
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
RASPBERRY MUFFINS
A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
- For Muffins: Preheat oven to 400º.
- Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
- Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
- Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
- Fold in the raspberries being careful not to break up the berries too much.
- Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
- Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4
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