Old home economics textbooks are chock full of tasty and quick recipes (that can be prepared and eaten within a class period). I recently flipped though a 1915 textbook and noticed a recipe for Rice Muffins. My first thought was – Wouldn’t it be wonderful if this recipe was gluten-free?
But no, it was not gluten-free. . . sigh. . . This recipe calls for a combination of flour and rice.
In spite of my disappointment, I was still intrigued enough by the recipe to give it a try.
The Rice Muffins were yummy with just the right amount of sweetness. They were very similar to a basic flour muffin, but the rice added interest by providing a bit more texture and chewiness. They are best when eaten the day they are baked.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
1 1/2 cups flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, beaten
2/3 cup milk
1/2 cup rice
2 tablespoons butter, melted
Preheat oven to 400° F. Sift together flour, baking powder, salt, and sugar. Set aside. In a mixing bowl, stir the egg, milk, rice, and butter together. Add the flour mixture, and stir just enough to combine. Grease muffin tins, and then fill each muffin cup 3/4th full with batter. Bake for approximately 20 – 25 minutes or until lightly browned.