If you don’t like rice pudding, then don’t make this muffin!
Curry night has become a thing in our household. It’s a night off for me (well sort of, it gives me a chance to play with different flatbreads) as my other half is very keen to experiment with unusual meats and sauces. All round it’s a great family night (once we realised that our 2 year old can’t handle really spicy!) as well as perfect for entertaining.
Then I discovered you can use up cooked rice in a muffin. I am a big fan of rice pudding, that simple bubbling buttery yet spicy dessert which reminds me so much of growing up. And this muffin is all that. If you don’t believe me, try it for yourself.
One thing, though do be sure to make them the next day. Circumstance meant that my first opportunity was a couple of days later and that was definitely to the detriment of the muffin. The age of the rice is probably what caused the chewy texture but with so many flavour options out there I’d give them another go.
Rice pudding muffin
- 330g plain white flour
- 50g ground almonds
- 130g caster sugar
- 1 tbsp baking powder
- grated nutmeg to taste
- 1 egg
- 375ml milk (I used almond)
- 30g butter, melted and cooled
Mix the wet ingredients together then add the cooked rice. Mix the dry ingredients together. Add the wet to the dry. Pour the mixture into muffin tins lined with paper cases (don’t worry that the batter is quite wet). Bake in the oven for around 25 minutes until golden and risen. For an extra kick of nutmeg grate a little on top of the muffins after baking.
We are a family of banana lovers. Every day since starting solids my daughter has eaten one for breakfast. Always the same. Cereal of some sort followed by a banana. Like me she enjoys them most when they are perfectly ripe. Not under ripe and not over ripe, just perfect.
Any black or soft bits will be handed back to me. Yuck!
Now though, at 2 1/2 years old, the monotony is setting in. Her choice varies between all the fruits. Apple was favoured today but tomorrow perhaps it will be the turn of the grapes. It’s all good and I’m really pleased that she likes her fruit so much.
However, my stock take has not yet been updated so I continue to buy the same number of bananas as before. But it could…maybe…perhaps…be a deliberate failing because there is nothing better than sad looking overripe bananas. When bananas look like this in the fruit bowl it means there’s baking to be done :
Banana loaf? Banana muffins? We’ll see but which would you choose?
This beautiful marrow was one of a trio given to me from a friend’s garden. Like many who grow their own vegetables either in a garden or allotment they were experiencing a glut. With so many of this delicious vegetable ripe all at the same time they were struggling to find different things to do with them.
Marrows belong to the squash family along with courgette/zucchini and pumpkins. While they are delicious in most savoury dishes; bolognaise, soup or simply stuffed they can also be used in sweet recipes. Like courgette I see no reason why you couldn’t enjoy a chocolate and marrow cake. The marrow provides lots of moisture without any of the distinctive vegetable flavour. But even so there’s only so much marrow one can stomach in one go.
Many resort to preserving their goodness for winter in jars of chutney or gift bagfuls to friends. Thank you very much! I’ve mentioned my struggles to perfect the courgette muffin before and I am still keen to conquer but after a couple of recent attempts I decided to try something a little different. When I found this recipe for sweet zucchini crumble I was, of course, intrigued. A different recipe to add to the repertoire to deal with a glut of marrows.
The sweetened marrows were delicious and not unlike apples. Perhaps just a little less sweet and I would guess a little healthier. My one comment about this recipe was that there was rather too much crumble (I never thought I would say that) for the amount of filling. It was nice having a layer of crumble underneath but next time I’d use a thicker layer of veg.
What’s your favourite recipe for courgette or marrow?
Ok so these aren’t strictly muffins but to me the lines between muffins and cupcakes are blurred anyway. So please forgive me just this once.
As soon as I saw the idea of adding chopped nasturtium flowers to apricot jam on Butter, Sugar, Flowers I knew I had to make it. Each time I climb the steps into my house I see a cascade of beautiful nasturtiums with their bright orange heads peaking out in amongst a sea of green.
Then, well timed I needed to bake a little something special for a play date/ cake date. Sadly with no butter in the house my options were limited. Good Food magazine came to my rescue with a recipe for olive oil and apricot cake. It seemed like it was meant to be, apricot cake and apricot nasturtium jam!
Now all I had to do was make it a child friendly activity for a morning of mummying. I was reminded how much I loved making butterfly cakes as a child by Liz at My Favourite Pastime. Now this idea definitely had wings!
How do you come up with your ideas for bakes?
My blueberry bush was the first plant that got me interested in gardening. I’ve never been very green fingered and house plants still do not fair well in my care (I’m sorry if you’ve ever given me an indoor plant, I do try. Oh and the beautiful flowering orchids in the house? Not mine, I don’t always even remember to water them when their carer is away!)
Anyway, outdoor plants are more my thing especially since I live in Scotland and there isn’t often a water shortage here. The blueberry bush has a special place in my heart because it takes so little care and yet it still produces beautiful deep blue berries for me. The exception was last year but we had just moved house and I think perhaps it was settling into its new abode.
Now that is has earned my favour I confess I do take some care. When we had the very dry spell this summer I would traipse up and down the stairs with watering can and water bottles to ensure it had enough of a drink to keep it going. I’m very glad I did because now I am reaping the rewards.
Assuming I can entice just a few more delicious berries, there will be a blueberry muffin on here very soon. What’s your favourite muffin recipe for showing off the full potential of the blueberry?