Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoons cinnamon
1/4 teaspoons nutmeg
1/2 cup sugar
2/3 cup butter
1 egg
1/3 cup milk
1 cup cooked Riceland Natural Brown Rice
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup melted butter or margarine
Preparation
1. In bowl, combine flour, baking powder, salt, 1/4 teaspoons cinnamon and nutmeg; set aside.
2. In mixing bowl, cream 1/2 cup sugar, shortening and egg.
3. Add flour mixture and milk alternately to creamed mixture. Beat well.
4. Stir in rice. Mix 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
5. Spoon batter into 12 greased muffin tins.
6. Bake at 350F for 20-25 minutes.
7. Remove muffins from oven and immediately remove muffins from pan.
8. Dip muffins in melted butter then roll in sugar-cinnamon mixture until well coated. Serve warm.
From our "America's Kitchen" cookbook
Chef's Notes:
- Using a gluten-free baking mix works well.
- Make these in mini-muffin pans if using gluten-free baking mix to avoid crumbling with large muffins.