Rice Muffins

Ingredients

• One pint of flour
• One table-spoonful of sugar
• One table-spoonful of butter
• One cupful of cold cooked rice
• Two eggs
• Two tea-spoonfuls of baking powder
• One-half pint of milk
• One tea-spoonful of salt

Method

1. 1

   Mix the flour, sugar, baking powder and salt in a sieve, and rub them all through.

2. 2

   Rub the butter into the flour thoroughly, and beat the eggs light.

3. 3

   Add the milk to the dry mixture, and when smooth stir in the rice.

4. 4

   Beat again thoroughly, add the eggs, and bake quickly for thirty-five minutes, either in gem-pans or muffin-rings.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 161. The excerpt below is the record exactly as published.

RICE MUFFINS. One pint of flour. One table-spoonful of sugar. One table-spoonful of butter. One cupful of cold cooked rice. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One-half pint of milk

Cook this with the app: pantry check, scaling, and the assistant.