The concept of rice muffins is not mine. When I stumbled across some Facebook posting on overnight rice muffins, I immediately have the urge to prepare it … But when I looked at the pictures in the internet, I hesitated for at least 2 weeks before I take the plunge to design this recipe. Most rice muffins are rather flat and that make me wonder if it will be nice to eat and I never have any flat top muffins recipes.
After thinking of a few days, I have decided to add some self raising flour to push up the muffins such that it is fluffier and less chewy. I am extremely happy when I looked into the oven and it worked beautifully.
I presumed when you see the chilli sauce drizzle on the muffins, you will know that it is a savoury muffins. Yes, it is a savoury muffin that you can either take it as a meal or as a snack. The whole recipe is full of variations and you can basically put in anything that will goes well with rice. Kids like tuna and therefore I put a can of sunflower oil tuna. Of course you can put luncheon meat, fresh meat, bacon, sausages and etc.. As for the vegetables, you can add onion, capsicum, tomatoes and etc.…
This muffin is not the normal muffin that is soft and fluffy.. This is prepared from rice grains and not flour. Therefore, the texture resemble a rice ball and softness will very much depend on how soft is your rice. In fact, these batter can be prepare earlier and let the rice fully absorb the eggs and milk to make it softer. The softer your rice, the softer will be your muffins and badly cooked soggy rice will be ideal for this recipe.
My kids have no complain about the aroma and taste of the muffins. As expected, they like tuna and cheeses and therefore they do not mind to eat this for lunch. As for the texture, they expect the muffins like other muffins that is prepared by flour. I explained to them that these are rice and therefore the texture will never be the same and they happily take this as lunch.
WHAT IS REQUIRED
Servings: About 15 medium size muffins
- 300 grams of cooked rice
- 150 grams of self raising flour
- 150 grams of grated cheddar cheeses
- 100 grams of fresh milk
- 1 can of tuna (in oil type)*
- Some chopped spring onions or other herbs such as basil or parsley
- 1-2 tomatoes or cherry tomatoes, slice into small pieces
- 4 eggs
- Dashes of white pepper or black pepper
- Salt to taste
- 1 teaspoon of chicken stock powder
* I did not have any butter or cooking oil in this recipe, therefore, you have to buy those tuna that is soaked in oil and not those soaked in saline water. Otherwise, your muffins will be too dry.
STEP OF PREPARATION
- Pre-heat the oven to 170 degree Celsius.
- Unlike other muffins recipe, this is rice and not flour muffins and therefore no issues of over mixing. Over mixing in other recipe may yield chewy muffins due to gluten development. Therefore, you can just put all the ingredients in a mixing bowl, stir until well mix and transfer to the muffin tray.
- Fill the muffin tray to 95% full and bake in the pre-heated oven of 170 degree Celsius for 20 minutes or until a skewer inserts into the centre comes out clean.
- The muffins are best eaten hot as a meal or a snack. If prefer, it can be served with sauces such as chilli sauce or tomato ketchup.
You may be doubting about the muffin and I can totally understand your concern since this is an unusual recipe. But if you give it a chance, you may like it. It is an extremely good snack for outings. 1-2 muffins can be rather full. It can keep well and you can also prepare this for kids to bring to school as recess time snack. Remember the softness of the muffins will depend on the softness of the rice grain. I would not be surprised when grainy rice porridge (after sieving) is used, it will yield a much softer rice muffins. I may try out and update the post.
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