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Rice Muffin Recipes
GETTING READY 1 Preheat the oven to 400 degrees. MAKING 2 First beat the egg whites until stiff. Keep aside. 3 In a mixing bowl combine the other ingredients. 4 Beat these ingredients until very light. 5 To this mix in the egg whites. 6 Into oiled muffin tins
Rinse rice in cold running water in a strainer for 1 to 2 minutes lifting rice with fingers. In medium saucepan combine rice 2 cups water and 1 2 teaspoon salt bring to boiling. Reduce heat cover and simmer 45 minutes or till rice is tender. Drain and cool
Wild Rice Muffins
In small saucepan bring 2 cups 500 mL water to boil add rice cover and cook over medium heat until very tender and splayed about 45 minutes. Drain well let cool. In bowl whisk eggs mix in rice milk and butter. In large bowl stir together flour bran sugar
Wild Rice Muffins
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
1 Soak the wild rice in water overnight drain and wash well. 2 Preheat the oven to 200 C 400 F gas 6. 3 Cook the wild rice in the water for 35 minutes. Drain. 4 Beat the cooked rice with the milk beaten eggs and melted fat Sift the salt baking powder flour and
Wild Rice Muffins
GETTING READY 1. Preheat oven to 400 F. MAKING 2. Sieve in flour with baking powder sugar and salt. Gradually mix milk followed by melted shortening and beaten egg. Mix in rice and blend well. 3. Take muffin tins grease well and add 1 tsp mixture to each tin.
Heat milk and butter or margarine. Stir into cornmeal. Let stand 5 minutes. Stir in rice and egg yolk. Stir together flour sugar baking powder and salt. Add cornmeal rice mixture all at once to dry ingredients. Stir just till moistened. Fold in beaten egg
Rice Cornmeal Muffins
Sift dry ingredients. Cut in shortening with 2 knives or pastry blender. Add rice egg and milk mix only enough to moisten dry ingredients. Half fill 2 3 4 inch muffin pans. Bake in preheated hot oven 425 F. for 25 minutes.
GETTING READY 1.Start by preheating the oven to 400F degrees MAKING 2.In a bowl combine rice beaten egg yolks melted shortening and milk 3.Mix the dry ingredients properly 4.Now stir this mixture into rice mixture 5.Fold in stiffly beaten egg whites 6.On
Combine rice milk and eggs. Sift together flour baking powder and salt. Add to rice and eggs. Pour into greased muffin cups or paper liners. Bake at 400 degrees for 30 minutes.
Healthy Rice Muffins
1. Start oven set at Hot 425 F. Grease pans for 8 to 10 muffins. 2. Sift all the dry ingredients together. 3. Combine the beaten egg and milk add the rice and cooled butter margarine or shortening and mix well. Add to the dry ingredients and stir with a few
Sift flour measure and resift 3 times with sugar baking powder and salt. Beat egg thoroughly add milk and drained cooked rice stir in shortening and immediately add the flour mixture and stir until dry ingredients are just dampened then stir 4 to 5 more times
1. Preheat oven to 400 . 2. Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 4 ingredients in a large bowl make a well in center of mixture. Combine oil vanilla yogurt and egg stir well. Add oil mixture to flour mixture
Wild Rice Pecan Muffins