Here is another recipe from Nava Atlas' American Harvest. Her philpy is a long-time favorite, and these muffins are a bit similar.
1 cup whole wheat flour
1/2 cup unbleached white flour
1 1/4 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1 cup milk
1 cup cold, well-cooked brown rice
2 Tablespoons melted butter
Preheat oven to 400º F.
In a mixing bowl, sift together the flours, baking powder, and salt.
In another bowl, beat together the eggs, milk, rice, and melted butter.
Gradually add wet ingredients to the dry and stir vigorously until thoroughly blended.
Divide the batter evenly among the 12 cups of a greased muffin tin.
Bake for 25-30 minutes, or until the muffins are lightly browned and a toothpick inserted into the center of one tests clean. (keep checking after about 15 minutes - mine cooked faster than the recipe said)
When the muffins are cool enough to handle, transfer them to a plate or rack to cool.
These muffins are great! Not a sweet or fruity muffin, but more 'bready,' more substantial.
We are having them tonight for supper with Gladys Taber's Leek and Potato Soup, using frozen leeks from this summer's garden.