Rice Muffins
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
cold, cooked |
|
| 2 | large |
eggs
well beaten |
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| 4 | tablespoons |
vegetable shortening
melted |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
cold, cooked |
|
| 2 | large |
eggs
well beaten |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 6E+1 | ml |
vegetable shortening
melted |
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
Directions
Sift flour, measure, and sift with baking powder and salt.
Combine rice, milk, eggs, shortening, and sugar.
Add dry ingredients.
Beat only until smooth.
Fill well-oiled muffin tins ⅔ full.
Bake in hot oven (435 F) about 30 minutes.
