Vanilla Rice Muffins (12 servings) 2 cups flour 1 cup cold cooked rice 1 cup low-fat milk 1/4 cup butter - melted 2 large eggs - lightly beaten 1 and 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup raisins - optional Prepare 12 muffin cups with paper lining or a light coating of cooking spray. Preheat oven to 350 degrees. In a medium bowl, sift together all dry ingredients. Add the rice followed by all other liquid ingredients. If using raisins, fold them into batter. Spoon batter into muffin cups, filling each cup a little over half way. Cook for 20 to 25 minutes, using the toothpick test to see if they are finished - a dry toothpick inserted in the center of the largest muffin will come out batter-free when the muffins are done. Note: For the flour, I like using 1 cup whole wheat flour and 1 cup all-purpose flour. An interesting muffin. I was hoping I was making the rice pudding of muffins. That wasn't exactly the case, but the unique texture and taste make these worth a try. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1198. Submitted 2/28/2004.