Title: Rice Muffins
Categories: Breads, Muffins, 1941
Yield: 8 Servings

1 c Cold cooked rice
2 Eggs, well beaten
1/2 ts Salt
3 ts Baking powder
1 c Milk
4 tb Melted shortening
2 tb Sugar
1 1/2 c Flour

Sift flour, measure, and sift with baking powder and salt. Combine rice,
milk, eggs, shortening, and sugar. Add dry ingredients. Beat only until
smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F)
about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini