Yield: 12 Muffins
|4 ounces||Ground rice|
|2 teaspoons||Baking powder|
|1½ ounce||Caraway seeds|
|2 \N||Eggs, beaten|
Set oven to 400/F or Mark 6. Mix the flour ground rice and baking powder together. Rub in the butter until the mixture resembles fine breadcrumbs, then stir into it the sugar and caraway seeds. Stir in the eggs, and sufficient milk to make a smooth firm paste. Turn out on to a lightly floured surface and roll out to 1 inch in thickness.
Cut into 2 inch rounds and place on a greased baking sheet. Bake for 15 to 20 minutes until golden.
If desired, 3 oz. currants can be substituted for the caraway seeds, though the caraway seeds are a more traditional ingredient.