Overnight Rice Tuna Muffins
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WHAT IS REQUIRED
Servings: About 15 medium size muffins
- 300 grams of cooked rice
- 150 grams of self raising flour
- 150 grams of grated cheddar cheeses
- 100 grams of fresh milk
- 1 can of tuna (in oil type)*
- Some chopped spring onions or other herbs such as basil or parsley
- 1-2 tomatoes or cherry tomatoes, slice into small pieces
- 4 eggs
Seasoning
- Dashes of white pepper or black pepper
- Salt to taste
- 1 teaspoon of chicken stock powder
* I did not have any butter or cooking oil in this recipe, therefore, you have to buy those tuna that is soaked in oil and not those soaked in saline water. Otherwise, your muffins will be too dry.
STEP OF PREPARATION
- Pre-heat the oven to 170 degree Celsius.
- Unlike other muffins recipe, this is rice and not flour muffins and therefore no issues of over mixing. Over mixing in other recipe may yield chewy muffins due to gluten development. Therefore, you can just put all the ingredients in a mixing bowl, stir until well mix and transfer to the muffin tray.
- Fill the muffin tray to 95% full and bake in the pre-heated oven of 170 degree Celsius for 20 minutes or until a skewer inserts into the centre comes out clean.
- The muffins are best eaten hot as a meal or a snack. If prefer, it can be served with sauces such as chilli sauce or tomato ketchup.
CONCLUSION
You may be doubting about the muffin and I can totally understand your concern since this is an unusual recipe. But if you give it a chance, you may like it. It is an extremely good snack for outings. 1-2 muffins can be rather full. It can keep well and you can also prepare this for kids to bring to school as recess time snack. Remember the softness of the muffins will depend on the softness of the rice grain. I would not be surprised when grainy rice porridge (after sieving) is used, it will yield a much softer rice muffins. I may try out and update the post.
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