Rice Pudding Muffins

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 1/4 cups cooked rice
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter, melted and cooled
• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1 cup milk
• 3/4 cup chopped dried cherries
• 1 teaspoon vanilla extract

Recipe

• 1 in a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
• 2 in another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
• 3 in a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
• 4 stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
• 5 fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
• 6 place muffin pan on a wire rack to cool for 10 minutes.
• 7 turn out muffins from pan and cool on wire rack 5 minutes.
• 8 cool muffins completely before sealing in airtight container or freezing in freezer bags.
• 9 raisin rice pudding muffins--substitute golden raisins for dried cherries.