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.
13 thoughts on “Old-fashioned Rice Muffins”
It is amazing how recipes change over the years!mHappy Memorial Day Weekend wishes my friend. Hugz Lisa and Bear
Is it possible to use some other kind of flour product to make them gluten free?
I don’t know… “Rice muffin” somehow sounds like a contradition in terms to me. I always think of a muffin as filled with goodies: nuts, raisins, dried apricots or cherries, and so on. If I tried this one, I imagine I’d throw in some raisins and cinnamon, to increase the resemblance to rice pudding!
This is like a firmer version of rice pudding! Sounds strange but I’d definitely give it a try. Thanks for sharing.
Thanks for posting these fun, old recipes! I’m eager to try these muffins.
It is a clever way to use leftover cooked rice. I’ll keep this in mind! 🙂
I thought they might be GF, too. A GF flour mix could be substituted for the wheat flour.
If we had rice left over, all the votes would go for pudding. This is an interesting recipe, though. You find lots of unusual things.
That was my first thought too. But they still could be made with gluten free flour, and maybe they would be better than if they didn’t have the rice. I might try this.
Rice Muffins is new to me. They sound like they have interesting texture. Thanks for sharing.
Now this is a totally new recipe as far as I’m concerned. I’ve never heard of a rice muffin but they look good.
I have never heard of rice muffins before, very intriguing.
Sigh… I thought maybe I would have a recipe to try for when I had son and family for a dinner, for daughter in law needs gluten free food. Maybe I should try all rice.