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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.

Category: BakingServes: 12Time: 40 minComplexity: 2/5

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

  1. Heat the oven to 400°F. Butter muffin pans or gem pans.
  2. Mix and sift the blend, sugar, salt, and baking powder.
  3. 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.
  4. Rest the batter 10 minutes, then fill the pans about two-thirds full.
  5. 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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