I had been intrigued by the “Bountiful Brown Rice Muffins” ever since I saw the recipe and since I am always looking for healthy recipes the boys might be able (and want) to make themselves at home, I figured it was worth a go.
Surprisingly, noone balked at using rice in a sweet treat – I explained that it was a little bit like using oats in muffins or cookies and they were satisfied. They really are a bunch of open-minded little boys, I am so proud of them!
We’ve had a few new faces join the club after Term 1 sports finished and instead of it being more chaotic, it’s actually lovely. With the muffins, I had four different stations on the go and the boys just worked away at their tasks. I try to be fair and make sure the same people aren’t always doing the zesting (for example) though Ritvik and Marcel were quite enamoured with the idea of using the Microplane again. And yes, there were questions about why we weren’t using the Magic Bullet to chop the walnuts.
The disappointment about not using the Bullet quickly subsided when the electric beaters came out. Much excitement. Really? I should just bring these gadgets into the classroom for added fun in French! Some of the simplest things make these kids happy 🙂
We added a few more raspberries than the recipe called for.
Craziness ensued when it came time to fill the muffin pans..
3/4 cup toasted, finely ground pecans (we used walnuts)
1 cup cake and pastry flour
1/2 cup whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup cooked U.S. short grain brown rice
1 tbsp orange zest
1 cup buttermilk or plain yogurt
1/4 cup melted, unsalted butter
1/4 cup packed brown sugar
1 tsp vanilla
1 cup frozen raspberries
In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.
In separate bowl, whisk together buttermilk, egg, butter, sugar and vanilla. Pour over dry ingredients and stir just to moisten. Do not over mix. Fold in frozen raspberries.
Fill lightly greased or paper-lined muffin cups 2/3 full and bake in the centre of a 375 F (190 C) oven until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes. Transfer muffins directly to cooling rack and serve warm.
Tip: Having all the ingredients at room temperature before baking produces the lightest, tender muffins
Tip: Muffins should be eaten the day they are baked or wrapped individually in plastic and frozen for up to 1 month.
Surprisingly delicious! And this is not just me saying it – I handed leftovers to four staff members who enjoyed them hot out of the oven. I froze mine for a couple of days and then reheated in a slow oven and they were delicious then as well. The boys gobbled them up I hear. And apparently “you couldn’t even tell they were healthy”. So I would say that’s a resounding success, huh?
I am thrilled to announce I have made it to Round 8 of Project Food Blog. I am one of 24 people left from an original 600 contestants. Thank you all for reading and voting (and watching my video!) – my next post (getting creative with baked goods featuring pumpkin) will be up next Sunday.