Name: Sweet Rice Pudding Muffins with Fruity Sour Cherries
Total time: 65 min
Yield: 4

Introduction

Classic rice pudding is baked into a practical muffin shape here, making it wonderfully easy to eat by hand. A juicy sour cherry hides inside, providing a delightful fruity surprise. This is a lovely way to package a traditional flavor into a modern, toddler-friendly snack.

Ingredients

120 g short-grain rice (rice pudding rice)
500 ml whole milk (or plant-based alternative)
1 pinch ground vanilla
1 tsp maple syrup (optional)
2 eggs (medium)
12 fresh or unsweetened sour cherries (pitted, from a jar, well-drained)
A little butter or oil for the muffin tin

Preparation

Bring the milk to a boil in a small pot, then stir in the rice and vanilla. Let it simmer gently on low heat for about 25 minutes until a creamy consistency forms, stirring regularly.
Remove the finished rice pudding from the stove and let it cool slightly. Preheat the oven to 180 degrees Celsius (standard bake) and grease a muffin tin well.
Stir the eggs and maple syrup into the lukewarm rice pudding. Distribute the mixture evenly into about six to eight muffin cups.
Press one or two sour cherries into the center of each muffin. Bake in the preheated oven for about 20 to 25 minutes until golden brown.
Let the muffins cool completely before removing them from the tin. Always check the temperature inside before serving to your child.

Variations & Tips

Fruit swap: Instead of sour cherries, small apple pieces or raspberries work beautifully in these muffins.
Storage: The muffins keep in an airtight container in the fridge for about two to three days. They also freeze very well and can be thawed at room temperature.
For the whole family: Adults might enjoy sprinkling a little cinnamon on top or serving the muffins with a warm vanilla sauce.

Allergy & Safety Information

This recipe contains milk (dairy) and eggs, which are common allergens. Introduce new foods one at a time and in small amounts to observe any potential reactions. Ensure the cherries are completely pitted to prevent choking hazards. If you have any concerns about your child's diet or potential allergies, please consult your pediatrician.

Nutritional Information

Milk provides valuable calcium, which supports bone development during this active stage. The sour cherries contribute gentle fruit acids and vitamin C. At the same time, the rice offers sustained energy for playing and exploring.

Preparation

Bring the milk to a boil in a small pot, then stir in the rice and vanilla. Let it simmer gently on low heat for about 25 minutes until a creamy consistency forms, stirring regularly.

Remove the finished rice pudding from the stove and let it cool slightly. Preheat the oven to 180 degrees Celsius (standard bake) and grease a muffin tin well.

Stir the eggs and maple syrup into the lukewarm rice pudding. Distribute the mixture evenly into about six to eight muffin cups.

Press one or two sour cherries into the center of each muffin. Bake in the preheated oven for about 20 to 25 minutes until golden brown.

Let the muffins cool completely before removing them from the tin. Always check the temperature inside before serving to your child.

Variations & Tips

Fruit swap: Instead of sour cherries, small apple pieces or raspberries work beautifully in these muffins.

Storage: The muffins keep in an airtight container in the fridge for about two to three days. They also freeze very well and can be thawed at room temperature.

For the whole family: Adults might enjoy sprinkling a little cinnamon on top or serving the muffins with a warm vanilla sauce.

Allergy & Safety Information