RICE MUFFINS (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 2 1/2 cups flour.
• 1 cup cooked rice.
• 4 teaspoons baking powder.
• 1 cup milk.
• 1 egg.
• 1/4 cup melted butter.
• 1/2 teaspoon salt.
Directions
Mix and sift flour, salt, and baking powder; work in rice with tips of fingers; add gradually milk, egg well beaten, and butter; bake in buttered muffin rings placed in buttered pan or buttered gem pans.
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