Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Vegetable oil - plus

  2. 2 tablespoons 30ml Vegetable oil

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 2 cups 396g / 13oz Eggs (large)

  5. 2 cups 125g / 4.4oz All-purpose flour

  6. 5 teaspoons 25ml Baking powder

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1 cup 237ml Milk

  9. 1 teaspoon 5ml Pure vanilla extract

  10. 1 cup 160g / 5.6oz Cooked rice - cold

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 425 degrees. Grease a 12 cup muffin tin with 2 tablespoons of the oil. In a large mixing bowl, combine the remaining 1/2 cup of the oil and sugar. Mix well. Add the eggs, 1 at a time, beating well after each. Sift the dry ingredients together. Alternately add the sifted ingredients and the milk to the egg mixture. Add the vanilla. Fold in the rice. Fill the tins with the batter, about 3/4 full. Bake for 25 minutes or until golden brown and the center of each muffin springs back. Remove from the oven and cool for 2 minutes. Remove the muffins from the tin and cool on a wire rack. Serve the muffins warm with butter and jam. This recipe yields 12 muffins.


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