Wednesday, April 07, 2010

Cornmeal Rice Muffins

This recipe is vintage 1970's when fluffy food wasn't considered fashionable.  These little muffins are more like nuggets of nutrition, delicious and yummy when served warm and with your favorite toppings.

Cornmeal Rice Muffins

1 cup brown rice, cooked
1 1/4 cup cornmeal
3/4 cup boiling water
1/4 cup oil
1/2 tsp. salt

Place brown rice in a bowl and mash with pastry blender.  Set aside.

Bring water to a boil.  Add oil and stir.  

Mix dry ingredients together and add all at once to the hot water.  Mix until all the moisture is absorbed.  Add the mashed brown rice and mix together.  

Fill ungreased muffin pans or place in mounds on ungreased cookie sheet.  

Bake at 400 degrees F. for 30 minutes or until browned.  

Makes 8 large muffins.

*For variety, add 2 Tbsp. soy flour for additional protein.

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