Brown Rice Pudding Muffins

Brown Rice Pudding Muffins

Recently we have learned that oats are a huge trigger for my oldest’s tummy pains. So trying to come up with a quick recipe on the fly has been difficult. She loves taking muffins to school each day in her lunch, so I needed to figure something out.

I had leftover brown rice on the stove from my husband’s lunch meal prep, so I took the leftovers and created a rice pudding muffin. I could no believe that the first try came out perfect! It really is like biting into a delicious rice pudding.

The muffins are definitely more firm, so they hold together very well. I prefer to bake all my muffins in foil liners because they come right off the muffin without them sticking. These are just perfection and super moist.

Brown Rice Pudding Muffins

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Cuisine Muffins, Recipes

Servings 10 muffins

Ingredients

  

• 3 cups brown rice cooked
• 2 eggs
• 1/4 cup coconut sugar
• 1/4 cup almond milk or any kind of milk
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1/4 cup raisins (optional)

Instructions

 

• Preheat oven to 350 degrees. Line a muffin tray with foil cupcake liners. These work the best!
• Mix all ingredients together and pour 1/4 cup of batter into each muffin cup.
• Bake for 20 minutes.

Notes

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