1 cup of whole wheat flour 1 tablespoon of raw sugar 1/2 teaspoon of salt 1 1/2 teaspoons of baking powder 1 egg 2/3 cup of milk 1 cup of cold cooked brown rice 4 tablespoons of melted butter
Stir flour to lighten, then stir in sugar, salt, and baking powder. Beat eggs thoroughly, add milk and rice, stir in butter immediately, add the flour mixture, and stir until dry ingredients are just dampened, then stir 3 or 4 more times, but not until smooth. Spoon quickly into buttered muffin pans, filling 2/3 full. Bake at 425ºF. for 20 minutes or until nicely browned. Serve hot
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