Rice & blueberry muffins recipe

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When you end up with an annoying, not dinnerable amount of leftover rice, do not throw it out! Fold it into some muffin batter and squeeze every last drop of usefulness out of it. These muffins are sweet and bright-tasting and, mercifully, Toddler-approved.

  • Yield: 12 muffins


  • 1½ cups (375 ml) all-purpose flour
  • ½ cup (125 ml) whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup (80 ml) packed dark brown sugar
  • 1 cup (250 ml) fresh or frozen blueberries
  • 1 cup (250 ml) cooked rice or other grains
  • 1 small navel orange, zest and juice
  • ¼ cup (60 ml) canola oil
  • 1½ cups (375 ml) yogurt
  • ½ cup (125 ml) milk
  • 2 eggs, beaten
How to Make It
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine flours, baking powder, salt, and sugar. Stir until combined. Add berries, rice and orange zest and juice and mix well.
  3. In a measuring cup, add oil and yogurt, and if cup is big enough, milk.
  4. In a small bowl, beat eggs. Add both to dry ingredients, one after the other, and stir to combine well. It makes a thick, dense batter, so if you’re hand-mixing this, as I did, be vigorous. You don’t want to find floury bits at the bottom of bowl.
  5. Grease a muffin pan or line pan with paper liners. Fill cups with batter to top.
  6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let sit for 5 minutes before turning out onto a cooling rack.

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