Honey Rice Muffins Recipes

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

HONEY RICE MUFFINS

Steps:

• Mix together the flour, powder, soda and salt.
• Add to the dry ingredients, the egg, honey, oil, milk, vanilla and rice all at once.
• Stir just until blended.
• Spoon into muffin tin.
• Bake at 400 for 15 minutes.

LEFTOVER RICE MUFFINS

Steps:

• Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
• bake 400 for 10-15 minutes the cheese& egg will bond altogether.
• let cool they are easier to get out this way.
• Very good in lunches, appitizers I take them to parties.
• (the rice when all mixed together should be moist but not mucky).
• most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
• try it, you'll like it.

HONEY RICE

Steps:

• Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.
• Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.

BREAKFAST CEREAL MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease 12 medium sized (2 3/4" diameter) muffin cups.
• In a mixing bowl, beat egg and whisk together with oil, milk and honey.
• In a large bowl combine the dry ingredients; mixed well.
• Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
• Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
• Remove from pan immediately.