Brown Rice Muffins

Leftover brown rice sitting in the fridge? Turn it into muffins.

These whole-grain muffins fold cooked brown rice right into a simple batter of whole-wheat flour, egg whites, skim milk, honey, and cinnamon.

There’s no butter and no oil in sight, so they’re lighter than your typical muffin without being dry or sad about it.

The rice adds little pockets of chewy texture throughout, and the honey and vanilla keep things naturally sweet.

Kitchen Tips

• Use cold cooked rice, not warm. Warm rice can make the batter gummy and affect how the muffins rise.
• Stir the wet and dry ingredients together just until moistened. A few lumps are fine. Overmixing makes tough, dense muffins.
• These are lightly sweet by design. If you want more sweetness, drizzle the tops with a bit of honey right after baking.