Rice Pudding Muffins
Ingredients
- 1 1/4 cups cooked white rice ⓘ
- 1/2 cup heavy cream ⓘ
- 4 tablespoons unsalted butter, melted and cooled ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 2/3 cup sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon grated nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1 large egg, at room temperature ⓘ
- 1 cup milk ⓘ
- 3/4 cup chopped dried cherries ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).