Rice Muffins (Recipe from 1903)

Rice Muffins >>>

Auckland Star, Volume XXXIV, Issue 95, 22 April 1903, Page 2 (Supplement)

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Rice Muffins (Metric Version)

Ingredients:

• 120 ml rice (scant half cup)

• Salted water (for boiling)

• 60 g butter (heaping tablespoon ≈ 30 g; recipe calls for 2 tablespoons)

• 1 egg

• A pinch of salt

• 300 ml flour (half a pint ≈ 150 g)

• 2.5 ml baking powder (half a teaspoon)

• 300 ml milk (half a pint)

Instructions:

1. Boil 120 ml of rice in salted water for about 15 minutes, then drain well.

2. Measure out 4 heaping tablespoons (about 100-120 g) of the cooked rice into a mixing bowl.

3. Stir in 60 g of butter while the rice is still hot.

4. Beat 1 egg lightly and add it to the rice mixture along with a pinch of salt.

5. Sift 150 g of flour with 2.5 ml (½ tsp) baking powder.

6. Stir the flour mixture into the rice mixture, alternating with 300 ml of milk.

7. Pour the batter into well-buttered and preheated muffin rings or gem pans.

8. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.