PUTO RICE MUFFINS
Make and share this Puto Rice Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients.
- Add coconut milk to dry ingredients.
- Grease ramekins.
- Pour batter inches.
- Put in steamer.
- Cook for 30 minutes.
- Check with toothpick.
- Serve with grated coconut on top.
Nutrition Facts : Calories 885, Fat 35.6, SaturatedFat 30.9, Sodium 407.2, Carbohydrate 137.6, Fiber 6.2, Sugar 69.2, Protein 9.3
LEFTOVER RICE MUFFINS
Make and share this leftover rice muffins recipe from Food.com.
Provided by mmlwjr
Categories Quick Breads
Time 40m
Yield 24 muffins, 8 serving(s)
Number Of Ingredients 6
Steps:
- Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
- bake 400 for 10-15 minutes the cheese& egg will bond altogether.
- let cool they are easier to get out this way.
- Very good in lunches, appitizers I take them to parties.
- (the rice when all mixed together should be moist but not mucky).
- most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
- try it, you'll like it.
HONEY RICE MUFFINS
Make and share this Honey Rice Muffins recipe from Food.com.
Provided by LoveBakedIn
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Mix together the flour, powder, soda and salt.
- Add to the dry ingredients, the egg, honey, oil, milk, vanilla and rice all at once.
- Stir just until blended.
- Spoon into muffin tin.
- Bake at 400 for 15 minutes.
BUTTERSCOTCH PUDDING MUFFINS
Adding butterscotch pudding to the mix makes these muffins sweet and tender. Just right for birthday parties, summer picnics, or winter potlucks. I got this out of a library book and want to save it here for use later.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat oven to 400°F To prepare the muffin tins, spray the indentions and the rims around them with nonstick spray or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
- Whisk the flour, sugar, pudding mix, baking powder, and salt in a medium bowl until uniform. Set aside.
- In a large bowl, whisk the egg, milk, melted butter, and vanilla until light and smooth. Stir in the butterscotch chips with a wooden spoon, then quickly stir in the flour mixture until moistened.
- Fill the prepared tins three quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until muffins are well browned with smooth round tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes . Gently tip each muffin to the side to make sure it isn't stuck. If it is, gently rock it back and forth to release it. Remove the muffins from the pan an cool them for 5 minutes more on the rack before serving. If storing or freezing, cool them completely before sealing in an airtight container or freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
Nutrition Facts : Calories 249.9, Fat 9.3, SaturatedFat 6.5, Cholesterol 30.6, Sodium 217, Carbohydrate 37.8, Fiber 0.6, Sugar 20.8, Protein 3.7
CLASSIC RICE PUDDING
Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Provided by Esther Clark
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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