Rice and Corn Meal Muffins

Ingredients

• i cup white corn meal
• i cup flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup cold rice
• i£ cups milk
• 2 eggs
• 2 tablespoons butter

Method

1. 1

   Sift the dry ingredients together, rub the rice in lightly with the tips of the fingers till every grain is separated.

2. 2

   Beat the yolks of eggs till thick, mix with the milk, pour over the dry ingredients and beat well.

3. 3

   Add the melted butter and at last the whites of the eggs beaten to a dry froth.

4. 4

   Bake in a hot oven.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 15. The excerpt below is the record exactly as published.

RICE AND CORN MEAL MUFFINS i cup white corn meal i cup flour 1 teaspoon salt 2 teaspoons baking powder 1 cup cold rice i£ cups milk 2 eggs 2 tablespoons butter

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