Rice Muffins
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Rice Muffins' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. V, Biscuits, Breakfast Cakes, and Shortcakes). Measures and oven temperatures modernized. Conversion: the original's 2 1/4 cups flour (281 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute batter rest added. Farmer's Berkshire Muffins (cornmeal, rice, and flour) were screened against these and the FB 565 corn muffins and not filed, to keep the rice-muffin slot to one strong entry (see yields).
Hot cooked rice is mixed with half the milk and beaten into a flour batter — the rice disappears into the crumb and keeps it moist for hours. A muffin designed for leftover rice, and Farmer gives it its own name for a reason.
Why this complexity: Uses hot cooked rice, beaten into the batter.
Ingredients
- 281 g gluten-free 1:1 baking blend (with gum) (about 2 1/4 cups), for the original 2 1/4 cups flour (281 g, USDA basis 125 g/cup)
- 3/4 cup hot cooked rice
- 5 teaspoons gluten-free baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup milk, divided
- 1 large egg, well beaten
- 2 tablespoons butter, melted, plus more for the pans
Method
- Heat the oven to 400°F. Butter muffin pans or gem pans.
- Mix and sift the blend, sugar, salt, and baking powder.
- Add half the milk and the beaten egg, then the remainder of the milk mixed with the hot rice. Beat thoroughly, then add the melted butter.
- Rest the batter 10 minutes, then fill the pans about two-thirds full.
- Make about 25 minutes, until risen and golden (the original refers the time to its muffin method; 25 minutes is the chapter's standard gem-pan time).
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