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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Cornmeal & Rice Muffins
- 1 cup soymilk or other milk of your choice
- 2 eggs
- 1/4 cup vegetable oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1-1/3 cups cornmeal
- 1-1/3 cups cooked, leftover rice
- 1 tablespoon baking powder
- Preheat the oven to 400°.
Coat 12 muffin cups with non-stick cooking spray or grease them
according to your preferred method.
- Combine the soymilk, eggs, oil, honey
and salt in a large bowl. Mix well.
- Add the cornmeal, rice and baking
powder. Mix again, until the rice is broken up and everything is well blended.
- Divide the batter evenly between the
prepared muffin cups. They may be filled more than half full because
these muffins only rise a little bit.
- Bake the muffins at 400° for 20
minutes. Remove from the oven and then from the pan. Makes 12 muffins.
NOTES
- These are tender, moist muffins, but
they don't rise especially high. They are hearty though and perfect
for accompanying spicy main dishes.
- When you have leftover rice, these
muffins are a great way to use it up. Be sure to crumble the rice
with your hands or a fork so it doesn't clump together in the muffins.
- This recipe became popular during
World War 1 when wheat and sugar were both rationed. This recipe was
served all over the United States while our men were fighting the
Great War.
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