Saturday, 21 April 2012

Rice muffins

Those muffins were very moist and gooey. It was difficult to remove paper cases, they a little bit got stick to them. The rice sank in the batter. But their taste was interesting. It reminded me about rice pudding. The recipe comes from ' New Italian cuisine. Muffins.'

Ingredients for 12 muffins:
  • 150g flour
  • 1 tsp baking powder
  • pinch of salt
  • 3 eggs
  • 250 ml milk
  • 60g melted butter
  • 2 tbsp sugar
  • 1 tbsp rum
  • 75g cooked rice
  • icing sugar for dusting
Cook the rice. Sift it into salted boiling water. Set aside to cool down.

Melt the butter and set aside,

Preheat the oven to 180C. Line muffin tin with paper cases or grease muffin tin cups (I think greasing is better option this time)

Sift the flour, baking powder and salt into big bowl. Add one egg at the time whisking with hand electric mixer. Then add the milk, butter, sugar and rum. The batter is very runny. At the end fold in the cooked rice. 
Put the batter into muffin cups. Because the batter was very runny I used ladle to transfer it from the whisking bowl. 
Bake for 25 minutes until risen.

Remove from oven and set aside to cool down. 

Dust with icing sugar and enjoy.

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