Fill well-greased muffin pans two-thirds full and bake in a
moderate oven for about 20 minutes.
54. RICE MUFFINS.--Rice may be combined with white flour in the making
of muffins if variety is desired. As rice used for this purpose is added
hot, it may be cooked either purposely for the muffins or for something
else and only part used for the muffins. Cereals other than rice may be
used in exactly the same quantity and in the same way in making muffins.
RICE MUFFINS
(Sufficient to Serve Six)
2-1/4 c. flour
5 tsp. baking powder
2 Tb. sugar
1/2 tsp. salt
1-1/4 c. milk
1 egg
3/4 c. hot, cooked rice
2 Tb. melted fat
Mix and sift the flour, baking powder, sugar, and salt, and to these add
half of the milk and the egg, well beaten. Mix the remaining half of the
milk with the rice and add it to the mixture. Stir in the melted fat
last. Fill well-greased muffin pans two-thirds full, and bake in a hot
oven for about 20 minutes.
55. BRAN MUFFINS.--The particular value of bran muffins lies in the
laxative quality that they introduce into the diet. In addition, they
will be found to be very tasty and superior to many other kinds of
muffins. Bran for such purposes as this may be bought in packages, in
the same way as many cereals.
BRAN MUFFINS
(Sufficient to Serve Six)
1-1/2 c. white flour
1/2 tsp.
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