Rice Muffins
A dish — flour and hot cooked rice carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 530 ml flour
- 180 ml hot cooked rice
- 25 ml baking powder
- 30 ml sugar
- 240 ml milk
- 1 egg
- 30 ml melted butter
- 2 ml salt
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 413 |
|---|---|
| Protein | 10.6 g |
| Fat | 7.9 g |
| Carbs | 73.8 g |
| Fiber | 1.9 g |
| Sodium | 762 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States