Leftover Muffins
This is a good way to use up leftover rice from dinner the night before or a perfectly good excuse to cook more rice! Add more dates and raisins if you wish. The amounts in this recipe were literally leftovers I had in the pantry.

2 cups flour
4 teaspoons baking powder
2 teaspoons cinnamon
¾ cup sugar
1 cup soy milk
1 egg
75g oil based margarine, melted
1 cup white rice, cooked
½ cup chopped dates, pitted
¼ cup raisins

Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar and mix together.

In another bowl mix the soy milk and egg with a fork. Add the margarine, rice, dates and raisins and mix to combine.

Add the wet ingredients into the flour. Gently fold everything together until the flour is moistened. Do not overmix.

Spoon the mixture into 12 well greased muffin pans. Bake at 190°C for 15 to 20 minutes until the muffins spring back when pressed.