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Rice Muffins

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 2⁄3 Cup (10.67 tbs)
  Rice 1 Cup (16 tbs), boiled
  Shortening 3 Tablespoon, melted
Directions

Sift flour, measure, and resift 3 times with sugar, baking powder, and salt.
Beat egg thoroughly, add milk and drained cooked rice; stir in shortening and immediately add the flour mixture and stir until dry ingredients are just dampened; then stir 4 to 5 more times, but not until smooth.
Dip quickly into buttered muffin tins, filling them 2/3 full.
Bake in a moderately hot oven (425° F.) for about 20 minutes, or until nicely browned.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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