|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Rice||1 Cup (16 tbs), boiled|
|Shortening||3 Tablespoon, melted|
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.