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Rice Cooker Muffin Cake

Rated as 4.67 out of 5 Stars

"Originally I made these as muffins in the oven but I found that making them in the rice cooker they are moister and my kitchen doesn't get so hot."
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Ingredients

45 m servings 230 cals
Original recipe yields 8 servings

Directions

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  1. Spray rice cooker bowl with cooking spray.
  2. Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine bran flakes, milk, cinnamon, nutmeg, and vanilla extract together in a separate large bowl; allow bran flakes to slightly absorb the milk, about 5 minutes. Add egg and oil to bran mixture; stir to combine. Stir flour into bran mixture until just combined.
  3. Gently fold apple, banana, and raisins into batter. Pour into sprayed rice cooker.
  4. Cook in the rice cooker for 3 cycles or until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Footnotes

  • Cook's Note:
  • Alternative oven method: pour batter into muffin tin and bake at 400 degrees F (200 degrees C) for about 20 minutes.

Nutrition Facts


Per Serving: 230 calories; 8 g fat; 37 g carbohydrates; 4.4 g protein; 24 mg cholesterol; 415 mg sodium. Full nutrition

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Reviews

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When I received this recipe in the Newly Published email I was intrigued. The most adventurous I've gotten with my rice cooker was to cook quinoa in it ;) I never would have thought about using ...

A very interesting bread--it was very moist and came out more like bread pudding! It was a nice fall treat and we will be making it again. I substituted dried cranberries for the raisins. Lik...

This is a great idea! I have a Pampered Chef rice cooker that is used in the microwave. When it was demonstrated at a party, it was filled with cake batter (one mix, made by the directions) an...