Rice Pudding Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder, baking soda and cinnamon in a bowl.

In a second bowl, beat the egg, oil, buttermilk and sugar until frothy, then stir in the rice pudding.

Add the dry mix to the rice-pudding mixture and gently fold in just until no dry flour remains.

Divide the batter evenly among the cases (about two-thirds full).

Bake in the preheated oven for 20–25 minutes until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.

Decorate as desired, for example with cinnamon sugar, powdered sugar or a simple glaze.