Bran muffins we all know, date muffins, blueberry muffins, raisin muffins, even apple muffins. But rice muffins? They’re a specialty of the Deep South where rice plantations made men rich, especially in the Lowcountry where long-grain Carolina gold flourished. This particular recipe comes from farther south the state of Mississippi, which to this day is one of America’s leading producers of white rice along with Louisiana directly next door. This is the recipe to try when you have some leftover rice going begging. All you need is 1 cup.
Ingredients
- 1½ cups unsifted all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 large egg
- 2⁄3 cup milk
- 1⁄4 cup (1⁄2 stick) melted unsalted butter
- 1 cup cooked long-grain rice, preferably unseasoned
How to Make It
- Preheat oven to 375°F. Spritz 10 muffin pan cups with nonstick cooking spray and set aside.
- Whisk together flour, sugar, baking powder, and salt in medium-size bowl and make well in center. Whisk egg in small bowl until frothy, then gradually whisk in milk and melted butter.
- Add egg mixture to well in dry ingredients and with rubber spatula and scraping bowl often, mix only enough to combine. Do not overbeat batter should be lumpy. Fold in rice. Spoon batter into muffin pan cups, dividing amount evenly.
- Slide pan onto middle oven shelf and bake about 20 minutes until muffins are puffed, lightly browned, and centers spring back when gently pressed.
- Serve hot with butter and, if you like, fruit preserves, jam, or jelly.
