- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 cup cooked regular rice
How to Make It
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Fold rice into batter.
Spoon batter into greased muffin pans, filling two-thirds full. Bake at 425° for 20 minutes or until lightly browned.