You know when you’ve got leftover rice except that it’s not enough to do anything with and you’d usually throw it out? DON’T! Make muffins. It’s summer, and berries are abundant (well, maybe not yet, but they will be), and maybe you’re like me and you’ve reached the age where fibre is your friend … rice or bulgur in the muffins? An easy way to boost your morning routine. I think you know what I mean.
Last night I made fish and a little stuffed tomato salad that included just a smidge of bulgur. I made more than I needed, because I don’t know how to not make too much when it comes to grains, and I ended up with about 2/3 of a cup of cooked bulgur left over. Which is enough for a single salad, but I also had some yogurt in danger of turning on me in the fridge, a single orange, and a collection of mixed berries that needed to be used lest they turned into freezer rocks held together by gigantic stale-tasting ice hunks. So, you know. Muffins.
Berry Muffins with Rice (or Bulgur)
- 2 cups flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/3 cup packed dark brown sugar
- 2/3 cup cooked brown rice (or white rice or bulgur and if you have slightly more than what the recipe calls for, just use it)
- 2 cups frozen berries (I used 1 cup of blackberries and 1 cup of blueberries with the, like, four single raspberries I had left in the fridge … use whatever berries or chopped up fruit you like. I bet rhubarb would be good)
- 1 orange, zest and juice
- 2 eggs, beaten
- 1 cup yogurt
- 1/2 cup milk
- 1/4 cup melted butter
Preheat your oven to 400°F.
In a large bowl, combine your flour, baking powder, salt, and sugar. Stir until combined. Add your berries and your rice, and the orange zest and juice. Mix well.
In a measuring cup, melt your butter, then add the yogurt, and if it’s big enough, the milk. In a separate smaller bowl, beat your eggs. Add the both of these to the bowl one after the other, and stir to combine. This is 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 your bowl.
Grease a muffin pan. Fill the cups with the batter, to the tops.
This mixture will make 12 muffins. I hate when the muffins don’t breach the top – when they’re too small they’re like muffin pucks, and you don’t get to enjoy the distinction between muffin top and bottom. Sprinkle with sugar and a pinch of cinnamon, and bake for 20 to 25 minutes, or until a toothpick inserted into the centre of one comes out clean.
Once they’re done, let them sit for five minutes before turning out onto a cooling rack.
I recommend eating one right away, slathered in melted butter and a drop of honey. Rose, my awesome MSN-buddy at work, brought me a jar of lavender-infused honey awhile back, so I will use that, and every bite will taste like summer. You could also use a touch of marmalade, or another something wonderful. Enjoy!