Lowney’s – Rice and Corn Muffins

Ingredients

• 1 cup corn meal (approx. 120g)
• 1 cup cold cooked rice (approx. 200g)
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¼ cup milk (60ml)
• 1 egg
• 2 tablespoons melted butter (28g)

Method

1. Mix corn meal, salt and baking powder; add rice and work with fingers until well blended.
2. Add egg well beaten, milk and butter.
3. Beat well.
4. Pour into hot buttered gem pans, and bake one half hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard