Dilly Rice Muffins

These savory muffins are a smart use for leftover rice. Cooked rice folded into the batter adds a subtle chewiness and keeps the crumb moist longer than a plain flour muffin. Fresh dill, scallions, and parsley give each bite an herby, garden-fresh flavor that pairs well alongside soups, stews, or roasted meats.

The batter comes together fast. Dry ingredients in one bowl, wet in another, then mix just until combined. Overmixing develops gluten and turns muffins tough and rubbery. A few lumps in the batter are fine and actually mean you’ve done it right.

With only a tablespoon of sugar in the whole batch, these lean savory rather than sweet. Low-fat milk and just 2 tablespoons of oil keep them light enough to fit a diabetic-friendly meal plan.

Kitchen Tips

• Use cold leftover rice. Freshly cooked rice is too sticky and clumps together instead of distributing evenly through the batter.
• Fill muffin cups three-quarters full, no more. The baking powder gives a good rise and overfilled cups spill over the edges.
• Fresh dill has a much brighter flavor than dried. If using dried, cut the amount to 2 teaspoons.
• Test with a toothpick at 12 minutes. They should be golden on top with a clean toothpick.

Variations

• Add ¼ cup shredded cheddar or Parmesan for a cheesy version.
• Stir in a tablespoon of everything bagel seasoning on top before baking.
• Use brown rice instead of white for extra nuttiness and fiber.