Imagine biting into a muffin that's not just another ordinary breakfast treat, but a surprising fusion of tender rice, sweet apricots, and perfectly balanced flavors. These Apricot and Rice Muffins are about to transform your morning routine from mundane to extraordinary! Whether you're a adventurous foodie or someone looking to use up leftover rice, this recipe promises a unique culinary experience that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked rice
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup chopped dried apricots
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cooked rice, all-purpose flour, sugar, baking powder, and salt. Stir the dry ingredients together until they are well mixed and there are no clumps.
- In a separate bowl, whisk together the milk, vegetable oil, and the large egg until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Add the chopped dried apricots to the batter and fold them in gently until they are evenly distributed throughout the mixture.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
- Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious apricot and rice muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Use day-old rice for best texture: Slightly dried rice works better than freshly cooked, as it helps maintain the muffins' structure.
- Don't overmix the batter: Mix just until ingredients are combined to keep the muffins light and fluffy.
- Chop apricots into uniform, small pieces to ensure even distribution and consistent flavor in every bite.
- For extra moisture, consider soaking dried apricots in warm water for 10 minutes before adding them to the batter.
- If you want a more intense apricot flavor, try using apricot preserves or adding a small amount of almond extract.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let muffins cool slightly in the tin to help them set and prevent breaking when removing.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 25mg
