Wednesday, April 7, 2010

Banana and Brown Rice Muffins


I got this recipe from my college roommate, Wendy.
I lost it for years and I recently found it! Yay!
I'm always looking for recipes to use bananas that get too ripe. This is also a great recipe for leftover cooked rice.
These are yummy and a fun alternative to banana bread.

I love to make mini muffins!


2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp ginger
1/2 tsp. cinnamon
1/4 tsp. vanilla
1/2 cup butter
1 cup brown sugar
2 eggs
3 very ripe bananas
1 1/2 cups cooked brown rice

Sift together flour, baking powder, baking soda, salt and spices. Set aside.
Cream butter with sugar, beat in eggs and mashed bananas and vanilla. Gradually blend in flour mixture. When mixed well, fold in cooked rice.
Fill greased muffin tins 1/2 full. Bake at 350 degrees for 35-40 minutes (18-20 for mini muffins)
Yields 12 muffins
Yields 55 mini muffins

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