Cajun Rice Muffins
From sbhardin 9 years ago
- 30 minutes to make
- Serves 6
This recipe is adapted from Lovie Mays rice Muffins published in Cooks Country Lost recipes magazine. The original recipe called for white rice, ham and cheese. This muffin recipe is so versatile. The rice, cheese and seasonings could be substituted easily. Read more This is a meal in one. See less
Ingredients
- 1 cup(5 oz) all purpose flour shopping list
- 1 tablespoon sugar shopping list
- 1 teaspoon Emril Southwest seasoning (or Cajun seasoning of choice) shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup whole milk (2% is fine too) shopping list
- 1 large egg shopping list
- 2 tablespoon butter, melted and cooled shopping list
- 1 and 1/3 cup Cajun rice stuffing (see my recipe for it) shopping list
- 1 cup shredded cheese (preferably cheddar, or whatever you have in your fridge) shopping list
- one chopped green onion shopping list
- 3 drops of tabasco (optional) shopping list
How to make it
- 1. Adjust oven rack to middle position and heat over to 425 degrees. Grease and flour 12 cup muffin tin.
- 2. Whisk flour, sugar, baking powder, seasonings and salt in a large bowl. In a separate bowl, whisk milk, egg, and melted butter together. Stir in rice, cheese, and green onion. Gently fold milk mixture until just combined (do not over mix).
- 3. Portion batter into prepared muffin tin. Bake until golden brown and toothpick inserted in center comes out clean, about 20 min, rotating tin halfway through baking.
- 4. Let muffins cool in tin for 10 minutes. Remove muffins from tin and let cool slightly before serving. Serve warm or at room temperature
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