Hominy Muffins

A one-line variation that depends entirely on the rice muffin recipe printed alongside it; the only real work is understanding what "boiled hominy" was and how to fold it in.

• Find the base recipe firstNothing here stands alone; every ingredient and instruction comes from the rice muffin recipe elsewhere in this section. Read that recipe, then put the cupful of boiled hominy in place of the rice.
• What hominy meantHominy is corn treated with alkali to loosen the hull, sold whole (posole) or broken into grits. "Boiled hominy" in a book of this date may mean either hulled whole hominy or the finer small hominy/grits, cooked soft in salted water — often a cupful left from breakfast. Drained canned hominy chopped fine will behave similarly.
• Cool it before mixingHot hominy can partly set the egg. Let the cooked cupful come down to room temperature and break up any solid mass with a fork before it meets the batter.
• Adjust the liquid by eyeCooked hominy holds more water than boiled rice and keeps absorbing it. Judge the batter against the rice version: it should drop thickly from the spoon, and a splash more milk may be needed.
• Oven temperatureThe original gives no oven temperature or baking time; follow the rice muffin recipe it refers back to, baking in a greased tin until the tops are domed and dry to the touch.
• Texture to expectHominy gives a moister, slightly gritty crumb that stales faster than a plain flour muffin. These are best eaten the day they are baked, split and buttered hot.