Rice Muffins

Ingredients

• one pint of flour
• one tablespoonful of sugar
• two teaspoonfuls of baking-powder
• a level teaspoonful of salt
• a generous tablespoonful of butter
• two eggs
• half a pint of milk
• a cupful of cold cooked rice

Method

1. 1

   Sift and rub dry ingredients through a sieve.

2. 2

   Rub butter into the mixture.

3. 3

   Beat eggs and add milk, then stir into the dry mixture.

4. 4

   Add cold cooked rice and beat thoroughly.

5. 5

   Bake in buttered muffin pans for thirty-five minutes in a rather quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 426. The excerpt below is the record exactly as published.

one table-spoonful of sugar. When the milk and rice are found to be boiling, pour gradually over the dry ingredients, and beat the mixture very thoroughly. Beat six eggs till light, — whites and yolks separately, — and stir into the mixture. Have ready some well-buttered pans, and pour the mixture into them. It should be an inch deep. Bake in a hot oven for half an hour. 806 MISS PARLOA'S KITCHEN COMPANION. This is a moist corn cake, but it is sweet and delicious. With the quantities of ingredients mentioned, two large pans may be filled ; therefore half the quantities will be sufficient in a small family. * Corn Dodgers. Put into a bowl one pint of Indian meal, one table- spoonful of sugar, and one teaspoonful of salt. Pour on this a pint of boiling water. Beat the mixture vig- orously for eight or ten minutes, and then form it into small flat cakes about half an inch thick. Fry in fat for ten minutes if there be enough fat to immerse them, but for fifteen minutes if a frying-pan and only a little fat be used. * Corn Muffins. For a dozen and a half muffins use three gills of milk, one pint of flour, half a pint of corn meal, three table- spoonfuls of sugar, two of butter, three teaspoonfuls of baking-powder, and half a teaspoonful of salt. Mix the dry ingredients. Beat the yolks and whites of the eggs separately. Add the milk to the dry mixture, then the eggs, and finally the butter, melted. Fill the muffin-pans two-thirds of the way to the brim, and bake for half an hour in a moderately quick oven. * Mix together thoroughly in a sieve, and rub through it, one pint of corn meal (white or yellow), one pint of flour, one-third of a cupful of sugar, three teaspoonfuls of baking-powder, and one teaspoonful of salt. After beat- ing two eggs until they are very light, and adding a pint and a gill of milk to them, pour this mixture upon the dry one, and add two table-spoonfuls of melted butter. Beat both together quickly and thoroughly, and pour the preparation into buttered muffin-pans. Bake in a rather quick oven for thirty minutes. BREAD, ROLLS, AND MUFFINS. 807 With the quantities prescribed, two dozen muffins can be ma'de. The pans may be buttered and the dry in- gredients mixed and rubbed through a sieve the night or day before, so the morning work need occupy but a few moments. Trenton Corn Muffins. This is rather an expensive receipt to follow, but muffins made by it are delicious. The materials are : a pint of milk, a cupful and two-thirds of sifted flour, a cupful of corn meal, either white or yellow, a scant half- cupful of sugar, one-third of a cupful of butter, three eggs, one teaspoonful and a quarter of soda, two tea- spoonfuls and a half of cream-of-tartar, and half a tea- spoonful of salt. Sift the flour, meal, salt, and cream-of-tartar twice to- gether. Beat the butter and sugar to a cream, and after beating the eggs well, add them to this cream. Dissolve the soda in the milk, and add to the mixture ; then add the remaining ingredients. Beat quickly and vigorously, and after pouring into well-buttered muffin-pans, bake for half an hour in a quick oven. A dozen large muffins can be made with the quantities of ingredients mentioned. * Rice Muffins. Mix together in a sieve, and then rub through it, one pint of flour, one table-spoonful of sugar, two teaspoon- fuls of baking-powder, and a level teaspoonful of salt. With the hands rub a generous table-spoonful of butter into the mixture. Beat two eggs till light, and add half a pint of milk to them ; then stir this mixture into the one first made, and beat very light. When the batter is smooth, add a cupful of cold cooked rice

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