Cheddar Chili Rice Muffins

Jasmine rice is a long-grain variety known for its delightful aroma and slightly sticky texture when cooked. Its subtle floral notes and nutty flavor elevate the muffins, providing a comforting backdrop that complements the other ingredients. Using rice in muffin recipes not only adds an interesting texture but also contributes to the overall moisture content, ensuring that each muffin remains soft and tender. The inclusion of rice allows for the creation of a unique savory muffin that stands apart from traditional flour-based options.

Discover the delightful world of Cheddar Chili Rice Muffins, a savory twist on traditional muffins that everyone will love. Combining the comforting texture of jasmine rice with sharp cheddar cheese and a hint of chili heat, these adaptable muffins are perfect for snacking, brunch, or as a flavorful side dish. Enjoy them warm or at room temperature, and get creative by adding your favorite veggies. Ideal for any occasion, they're not just delicious but also nutritious, helping you sneak in some veggies with every bite!

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Ingredients

1 cup cooked jasmine rice, cooled to room temperature

1 cup sharp cheddar cheese, freshly grated

1/2 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust based on your spice preference)

2 large eggs

1/2 cup milk (whole or 2% for extra creaminess)

1/4 cup vegetable oil

1/2 cup diced bell peppers (choose red for sweetness or green for a more savory bite)

1/4 cup chopped green onions (scallions), white and green parts separated

1/2 cup canned diced green chilies, drained well

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by greasing it lightly with cooking spray or lining it with paper muffin liners to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, combine the cooled cooked jasmine rice, grated sharp cheddar cheese, cornmeal, all-purpose flour, baking powder, salt, black pepper, chili powder, and cayenne pepper. Mix everything thoroughly, ensuring there are no clumps and the spices are evenly distributed throughout the dry ingredients.

Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until the mixture is smooth and homogenous.

Combine Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredient mixture. Stir gently with a spatula or wooden spoon until everything is just combined. Be careful not to overmix; it’s perfectly fine if there are a few lumps.

Incorporate Vegetables: Gently fold in the diced bell peppers, chopped green onions (both white and green parts), and drained diced green chilies into the batter. Ensure the vegetables are evenly distributed without breaking them up too much.

Fill Muffin Tin: Use a scoop or spoon to fill each muffin cup with the batter, filling them about two-thirds full to allow room for the muffins to rise as they bake.

Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean.

Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This allows them to set a bit before transferring them to a wire rack to cool completely.

Serve: These Cheddar Chili Rice Muffins are best enjoyed warm but can also be served at room temperature. They make for a delightful savory snack or a wonderful side dish to accompany soups and salads!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Makes 12 muffins

- Presentation Tip: Arrange the muffins on a platter and garnish with a sprinkle of fresh chopped parsley or a few slices of jalapeño for an extra pop of color and spice.