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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 15 |
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Found this on another food blog Ingredients:
1 cup cooked brown rice |
1 cup 2% low-fat milk |
1 cup sweetened condensed milk |
1/3 cup canola oil |
2 cups flour |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 teaspoon dried orange peel |
2 eggs, lightly beaten |
3 tablespoons water |
Directions:
1. Preheat oven to 350°F
2. In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and water. Stir just until combined.
4. Fill cupcake holders with about 1/4 cup of batter.
5. Bake at 350F for 22-25 minutes.
6. Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.
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