Leftover Rice Muffins

I'm fond of wild rice, and ever since I discovered that I can make it in the rice-maker at the same time as brown rice, brown and wild rice have been a staple at dinner time. I had some leftover rice, though, and a request from my oldest daughter for "muffins for lunch" prompted me to start looking for a muffin recipe where I could use up the rice, and make it sturdy enough to carry around the back yard for a portable lunch.

Here is what I came up with for a
Leftover Rice Muffin

2 cups unbleached flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2 1/2 cups cooked brown and wild rice
1/4 cup parmesan or romano cheese
1 teaspoon Italian Seasoning
1/2 teaspoon garlic powder
1 egg, beaten
2 Tablespoons olive oil
1 1/2 cups milk

Preheat the oven to 400 deg. Stir dry ingredients together. Mix in the seasonings, and cheese. Mix in the rices, egg, oil and milk until just combined. Divide into prepared muffin cups. Bake for 20 - 25 minutes until golden brown.

This made 15 for me.

The kids have pretty much eaten them all up. I got a little nibble off the side of Deuce's but they went like goldfish in a piranha tank. I guess I've got me a winner!