It’s no secret whole grains are great for you – we’re particular fans of brown rice around here, and I often have leftovers in the fridge. Luckily cooked rice reheats – even freezes – very well. It makes great fried rice, as the grains separate after cooling completely. Some mornings I stir cooked brown rice into my oatmeal, or add plenty of milk and a spoonful of brown sugar and simmer in a saucepan until it turns into thick rice pudding. When I came across these brown rice muffins with fresh raspberries, making them was a no-brainer – I love grainy muffins, especially with raspberries. (Psst: they’re great with blueberries, too.)
Having all the ingredients at room temperature before baking produces the lightest, tender muffins. Muffins are always best when freshly baked – they should be eaten the day you make them, or wrapped individually in plastic and frozen for up to 1 month.
Bountiful Brown Rice Muffins
3/4 cup (175 mL) toasted, finely ground pecans
1 cup (250 mL) cake and pastry flour
1/2 cup (125 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) cooked U.S. short grain brown rice
1 tbsp (15 mL) orange zest
1 cup (250 mL) buttermilk or plain yogurt
1/4 cup (50 mL) melted, unsalted butter
1/4 cup (50 mL) packed brown sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) frozen raspberries
Preheat the oven to 375F.
In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.
In separate bowl, whisk together buttermilk, egg, butter, sugar and vanilla. Pour over dry ingredients and stir just until moistened. Fold in frozen raspberries.
Fill lightly greased or paper-lined muffin cups 2/3 full and bake until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes. Transfer muffins directly to cooling rack and serve warm.
Makes 12 muffins.
These muffins are be a hearty start to your day – look here for more healthy breakfast ideas.