Make these delicious rice muffins for breakfast, lunch, dinner or for afternoon tea! Truly moist and very versatile, Grandma Katie would be very pleased to know you tried her recipe.
3 tablespoons sugar
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3 tablespoons shortening; melted
2 eggs; well beaten
1 cup milk
1 cup cooked rice
Sift dry ingredients into a large bowl; set aside. In a separate bowl mix eggs into milk and rice, add shortening. Mix wet ingredients into the dry ingredients stirring only until mixed. Prepare muffin tins; paper cups or lightly greased and fill to a little over half with the rice muffin batter. Bake at 350 degrees for 20-30 minutes. Muffins will be golden brown on top.
♥ Breakfast: Blend in 6-8 strips of bacon; crisp fried and crumbled into the batter.
♥ Lunch: Mix in 1/2 cup of cheddar cheese, serve with a hot cup of tomato soup.
♥ Dinner: Finely chop 2-3 tablespoons of herbs that compliment your main dish and stir into the batter.
♥ Afternoon Tea: Fold in 1/2 cup of blueberries into batter.
What would you suggest to mix into the rice muffin batter?
Photo credit: kittenpuff1 from morguefile.com