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Rice Muffins

Country.Chef's picture
  Water 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Rice 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten
  Sour cream 1 Cup (16 tbs)
  Baking soda 1⁄4 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon

In a large saucepan with a tight-fitting lid, boil the water.
Add milk, 1/2 tsp.of the salt, and the rice.
Cook, covered, on low heat until all liquid is absorbed, about 30 minutes.
Stir in sugar and butter and let cool.
When cool, stir in eggs.
In a bowl, combine sour cream and baking soda.
In a separate bowl, mix together flour, baking powder, and remaining 1/2 tsp.salt.
Add sour-cream mixture and flour mixture alternately to rice.
Fill 24 greased muffin cups two-thirds full with batter and bake in a 375°F oven for 45 minutes, or until golden brown.
Cool on racks.

Recipe Summary

Difficulty Level: 
Cook Time: 
45 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2474 Calories from Fat 1039

% Daily Value*

Total Fat 118 g181.2%

Saturated Fat 67.4 g336.8%

Trans Fat 0 g

Cholesterol 708.7 mg236.2%

Sodium 3196.6 mg133.2%

Total Carbohydrates 303 g101.1%

Dietary Fiber 4.9 g19.8%

Sugars 83.1 g

Protein 55 g110.5%

Vitamin A 73.6% Vitamin C 3.4%

Calcium 126.6% Iron 48.8%

*Based on a 2000 Calorie diet

Rice Muffins Recipe