RICE MUFFINS

     2 cups sifted flour                   2 eggs, lightly beaten
     1 heaping tbsp baking powder          1 tbsp butter, melted
     ½ tsp salt                            1-¼ cup milk
     1 cup cold prepared rice              

Sift flour, baking powder, and salt together. Add, in order, the rice, egg, butter, and enough milk to make a thin batter. Bake at 450° for 12-14 minutes in 12 well-greased muffin tins. Makes 12.

Adapted from the “Horsford Cook-Book” (1877). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!