Muffin Wednesday: Rice Pudding

Today's muffin experiment was Rice Pudding from the book:
1 1/2 c flour
1/4 c sugar
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1 t nutmeg
1 c cooked white rice, cool
1 egg
2 T butter, melted
1 1/4 c buttermilk
icing sugar (I skipped this)

Preheat oven to 400 degrees and grease muffin tin.

1. In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add rice.

2. In another bowl, whisk together egg, butter and buttermilk. Add to flour mixture and stir just until moist.

3. Spoon batter into prepared muffin tin, dividing evenly. Bake for 15-20 minutes.

4. Remove from tins and sprinkle with icing sugar.

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Easy, basic ingredients, especially when you have leftover rice in the freezer from a recent lunch!
They were good but nothing too exciting. The nutmeg was overpowering, and I would probably cut it down if I made them again.

I didn't really think they tasted like rice pudding, but they did have some little rice chunkies in there for texture.

The kids liked them but didn't love them....

Still, free food is always a hit :)