If you want a truly whole grain muffin, this recipe is for you!
When our youngest was about 3 years old she went through a phase where she only wanted to eat brown rice seasoned with tamari and scrambled eggs. One day I decided to combine them into a single dish, which my mom eventually named Eggy Rice. Eggy Rice became a hit with the big kids as well and we had to make it in such large quantity for the five of us that we began cooking it like you would a frittata.
This worked well but was very time consuming! The kids often requested it for breakfast and Roy would be standing at the stove for 20+ minutes browning it in our frittata pan.
One day after school I told the kids I wanted to bake something with them and asked what kind of muffins they wanted. Our 8 year old (and undoubtedly the most obsessed!) blurted out, “Eggy Rice Muffins”! I chuckled, then thought about it for a minute, and decided to give it a try.
Well, the third incarnation of this recipe is by far the best! With only 3 ingredients and less than 3 minutes of prep-time, Eggy Rice Muffins are a Steinbock staple!
Eggy Rice Muffins
by Debbie Steinbock, perfected by Leo Steinbock 🙂
5 cups of cooked short grain brown rice
¼ cup gluten free tamari
- Preheat the oven to 400 degrees and line a 12-muffin tray with parchment paper muffin liners.
- In a large bowl, beat the eggs. Add the cooked rice and tamari and mix until thoroughly combined.
- Using a large ice cream scooper, scoop a heaping serving into each muffin liner.
- Bake for 20 minutes until firm and slightly crispy.