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Rice Muffins
2 1/4 cups flour 3/4 cup hot cooked rice 5 teaspoons baking powder 2 tablespoons sugar 1 cup milk 1 egg 2 tablespoons melted butter 1/2 teaspoon salt Mix and sift flour, sugar, salt, and baking powder; add one-half milk, egg well beaten, the remainder of the milk mixed with rice, and beat thoroughly; then add butter. Bake in buttered muffin rings placed in buttered pan or buttered gem pans.
Oatmeal Muffins 1 cup cooked oatmeal 1 1/2 cups flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons melted butter Mix and bake as Rice Muffins.
Graham Muffins I 1 1/4 cups Graham flour 1 cup flour 1 cup sour milk 1/3 cup molasses 3/4 teaspoon soda 1 teaspoon salt 2 tablespoons melted butter Mix and sift dry ingredients; add milk to molasses, and combine mixtures; then add butter.
A leftover-rice muffin from the era when cooked cereal was routinely folded into quick breads. The method is a plain muffin batter, so the only real decisions are oven heat, pan choice and how much you beat it.
- Oven heat and timeNo temperature is given. Bake at 400-425F for 20-25 minutes, until the tops spring back and a skewer comes out clean.
- The hinge: warm rice, cold handsThe rice goes in mixed with the remaining milk, which helps it disperse rather than sitting in lumps. Note that the recipe's 'beat thoroughly' comes after the flour is already in, so as written it does mean beating the batter. If you want the tender modern crumb, stir only until moistened, but that is a departure from the instruction.
- Baking powder quantityFive teaspoons for 2 1/4 cups of flour is high by modern standards. About three to three and a half teaspoons of current double-acting powder gives ample lift; whether period powders were genuinely weaker is not established.
- Muffin rings and gem pansMuffin rings were plain metal hoops set on a greased sheet; gem pans were heavy cast-iron trays of shallow cups. A standard 12-cup tin works, filled two-thirds. The recipe yields about 12 muffins.
- RiceUse plain boiled long- or medium-grain rice, no salt-heavy or seasoned leftovers. Firm, well-drained rice keeps the crumb light; sticky or soupy rice makes the batter slack.
- Butter last, and off the heatButter last -- Melted butter goes in at the end, as the recipe directs. Let it cool slightly first so it does not begin to set the egg.
- On the recipes that followThe oatmeal version uses a cup of cooked oatmeal in place of the rice, but also cuts the flour to 1 1/2 cups, the milk to 1/2 cup and the baking powder to 4 teaspoons before mixing and baking the same way. The Graham version is a different animal: it is leavened by soda reacting with sour milk and molasses, so cultured buttermilk is the right substitute for the sour milk and the batter should go into the oven promptly.