Rice muffins

Yield: 8 servings

Measure Ingredient
1 cup Cold cooked rice
2 \N Eggs, well beaten
½ teaspoon Salt
3 teaspoons Baking powder
1 cup Milk
4 tablespoons Melted shortening
2 tablespoons Sugar
1½ cup Flour

Sift flour, measure, and sift with baking powder and salt. Combine rice, milk, eggs, shortening, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins ⅔ full. Bake in hot oven (435ø F) about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO.

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