​

 

​

Rice Muffins

​

1 and 1/3 c. water

1 T. white or apple cider vinegar

1/2 c. cornmeal

1 c. leftover cooked rice, cooled

2 large eggs, beaten (or equivalent dried whole egg powder + needed water)

1 c. unbleached flour

3 T. non-instant dry milk powder (+ 1 to 2 T. *powdered butter, optional)

1 T. sugar

1 tsp. sea salt

2 tsp. baking powder

__________________

1/4 c. **coconut oil, melted, cool to lukewarm

​

​

​

Preheat oven to 400°.

Grease a 12-cup muffin pan.

​

Mix and set aside: flour, dry milk, sugar, salt, baking powder.

​

In a large mixing bowl, stir together: water, vinegar, cornmeal, rice, and eggs. Add the flour mixture, stir until well combined.  Drizzle oil over batter, stir to mix. Batter will be thick. Fill muffin cups evenly halfway up with batter. Bake uncovered for 20 to 25 minutes until just beginning to brown on edges, and knife inserted in top middle comes out clean. Serve warm.

​

​

​

*NOTE: the powdered butter might be a nice addition if using cooking oil

 

**you can use other cooking oil or melted butter....but coconut oil is the only one

that stores for years, most oils only store one year, except for some shortenings

and olive oil (which is too strong flavor for this)

​

​

​

​

​

​

​