1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup sugar
2/3 cup butter
1/3 cup milk
1 cup cooked Riceland Natural Brown Rice
1/3 cup sugar
2 tsp. ground cinnamon
1/2 cup melted butter or margarine
In bowl, combine flour, baking powder, salt, 1/4 tsp. cinnamon and nutmeg; set aside. In mixing bowl, cream 1/2 cup sugar, shortening and egg. Add flour mixture and milk alternately to creamed mixture. Beat well. Stir in rice. Mix 1/3 cup sugar and 2 tsp. cinnamon; set aside. Spoon batter into 12 greased muffin tins. Bake at 350F for 20-25 minutes. Remove muffins from oven and immediately remove muffins from pan. Dip muffins in melted butter then roll in sugar-cinnamon mixture until well coated. Serve warm. (From our "America's Kitchen" cookbook)
- 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.