|Rice||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Curry powder||1 Teaspoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can, Not Drained)|
|Eggs||2 , lightly beaten|
|Eggs||2 , beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Apricot preserves||1⁄4 Cup (4 tbs)|
Preheat oven to 400°F (204°C).
Butter sixteen 2-1/2" x 1-1/4" muffin cups.
Combine rice and milk in a large saucepan.
Bring to a boil.
Cover and simmer until all milk is absorbed, about 5 minutes.
Sift together flour, sugar, baking powder, curry powder and salt.
Add raisins, pineapple, eggs and melted butter or margarine.
Stir just until dry ingredients are moistened.
Spoon into buttered muffin cups, using about 1/4 cup batter for each.
Bake until lightly browned, about 20 minutes.
Warm apricot preserves and spoon over hot bruffins.
Let bruffins cool in pans 3 to 4 minutes before serving.