Rice Muffin

Preheat the oven to 160 °C (fan).

In a large bowl, mix flour Type 405, flour Type 1050, baking powder, salt, pepper and the cooked rice.

In a second bowl, whisk the egg, milk and oil briefly until frothy.

Add the wet ingredients to the flour-rice mixture and fold everything together only until no dry streaks of flour remain.

Lightly grease the muffin tin (without paper liners) and evenly fill the batter into the wells.

Bake the muffins for about 20–25 minutes until golden yellow.

Let the muffins rest in the tin for 5 minutes, then remove them and serve while still warm.