Vanilla Rice Muffins

Vanilla Rice Muffins

(12 servings)    Printable Version
  • 2 cups flour
  • 1 cup cold cooked rice
  • 1 cup low-fat milk
  • 1/4 cup butter - melted
  • 2 large eggs - lightly beaten
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup raisins - optional
Prepare 12 muffin cups with paper lining or a light coating of cooking spray.

Preheat oven to 350 degrees.

In a medium bowl, sift together all dry ingredients. Add the rice followed by all other liquid ingredients. If using raisins, fold them into batter.

Spoon batter into muffin cups, filling each cup a little over half way.

Cook for 20 to 25 minutes, using the toothpick test to see if they are finished - a dry toothpick inserted in the center of the largest muffin will come out batter-free when the muffins are done.

Note: For the flour, I like using 1 cup whole wheat flour and 1 cup all-purpose flour.


An interesting muffin. I was hoping I was making the rice pudding of muffins. That wasn't exactly the case, but the unique texture and taste make these worth a try.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Vanilla Rice Muffins?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.


From diana r.
Rating (out of 5):  

I wasn't troubled by the lack of sugar at all, in fact I was surprised to realize after making and eating them that I hadn't used sugar because they were still quite sweet. I followed the directions precisely and was even more surprised that you said they weren't the rice pudding of all muffins. I really don't know who you make your rice pudding sir, but they were like rice pudding muffin to me. Just delightful. Next time I'm adding cinnamon and possibly cutting out one egg or substituting it somehow... ty!

Comment submitted: 4/16/2010 (#10321)



From veggirl
Rating (out of 5):  

The lack of sugar is disconcerting but if you''re dieting or counting carbs it's great. I added nuts and a teaspoon of honey to my batter. I sprinkled the top with some cinnamon/sugar for a bit of sweetness. Not bad at all.

Comment submitted: 8/22/2008 (#6243)



From bsyme1
Rating (out of 5):  

I wasn't considering the lack of a sweetener, next time I'll use some blueberries or strawberries. I covered them with honey and served them to my daycare and I feel good that the chidren are eating something homeade and healthy.

Comment submitted: 1/5/2007 (#1119)





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