Old-fashioned Rice Muffins

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:

Source A Textbook of Cooking (Carlotta C. Greer, 1915)

And, here’s the recipe updated for modern cooks:

Rice Muffins

  • Servings: approximately 12 muffins
  • Difficulty: easy
  • Print

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

  1. 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!

  2. 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.

  3. 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.

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