Rice and cheese muffins


Ingredients 7
Servings 14
Time

Ingredients

  • 2
    extra-large eggs
  • 125
    ml
    milk
  • 250
    ml
    cooked rice
  • 125
    ml
    grated Cheddar cheese
  • 250
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    salt
 

Method

 
Preheat the oven to 180 ºC (350ºF). Spray a 12-hollow muffin tin with non-stick food spray. Dust each hollow with cake flour, knocking the tin to remove any excess flour. Whisk the eggs and milk together and add the cooked rice and grated cheese. Combine the dry ingredients and add the milk to the mixture. Stir well with a whisk to remove any lumps. Fill each muffin hollow halfway with the batter and bake for 20 minutes or until done. Serve hot with butter. Makes about 14 muffins.
 

Read more on: starch  |  bake
 

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