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This is a great way to use up your leftover brown rice, especially if you just happen to have dried wakame seaweed hanging around the house. What, you don’t usually keep dried seaweed around? Why not?
We also call these either “bluffins,” since they’re kind of a mix between muffins and biscuits, or “seabiscuits,” because that’s kind of funny!
- 2/3 cup dry wakame seaweed, reconstituted (should result in about 2 cups seaweed)
- 2 cups flour
- 1 1/2 cup cooked brown rice
- 2 eggs
- 4 tbsp (1/2 stick) unsalted butter, softened
- 1/2 cup plain yogurt (not Greek)
- 2 tsp powdered buttermilk
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- Preheat oven to 375 degrees
- Drain the seaweed thoroughly, squeezing as much excess liquid out as possible. Chop coarsely.
- In a large mixing bowl, whisk the eggs, yogurt and butter together until well-mixed. There may be small lumps, which is fine.
- Add the rice and seaweed to the liquid, once again mixing thoroughly.
- Add the dry ingredients and mix well, until a dough is formed. Add flour as needed. The dough should be clumpy, but should hold together well.
- Grease a standard 12 cup muffin pan (nonstick spray works great!).
- With a large spoon, fill each cup with dough.
- Bake at 375 degrees for 20 minutes, or until an inserted fork comes out clean.
Seabiscuits are good with any meal, as a savory accompaniment to pretty much any dish, breakfast, lunch, dinner, or snack time!