Berkshire Muffins
Ingredients
- ½ cup corn meal
- ½ cup flour
- ½ cup cooked rice
- 2 tablespoons sugar
- ½ teaspoon salt
- ⅔ cup scalded milk (scant)
- 1 egg
- 1 tablespoon melted butter
- 3 teaspoons baking powder
Steps
- Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
More recipes with corn, flour, rice, milk, eggs, butter or baking powder
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.