Rice Muffins Recipe

Boil a scant half cup of rice in salted water half an hour, drain well,

and measure out four heaping tablespoonfuls of it into a mixing bowl.

Stir into it while hot a heaping tablespoonful of butter. Beat one egg

light, add to the rice and butter with a little salt, sift half a pint

of flour with half a teaspoonful of baking powder, and stir in

alternately with half a pint of milk. Pour the mixture into muffin rings

or gem pans, which must be heated thoroughly and well buttered. Bake

about twenty minutes.

Vote