Rice Muffins

Sunday Morning
Rice is a southern staple. Most southern women serve rice everyday, especially in the low country. We always have rice on hand, and we enjoy many delicious, traditional recipes that go back hundreds of years.
Old Southern Tradition
For hundreds of years, my family's cuisine has remained virtually unchanged. It is not the tradition that breads are served with meals, nor do we eat casseroles, ever. Breads and biscuits are traditionally served with breakfast, however, but it is never served as breakfast. They are served in very limited quantity.
We have always taken our larger meals at dinner time (noon). We often have tea, which is a lighter meal, as our supper (4:00 pm), and these rice muffins have been served at teatime in my family for hundreds of years.
An Elegant Accompaniment
The oldest account I can find of this recipe used in my family is the early 1800's. The texture is wonderful. It is not the modern version of a muffin, which I do not care for. It has an almost Yorkshire Pudding or soufflé texture, so it is lighter, yet richer at the same time. The baking powder is a much later addition to the original recipe, but it does ensure consistent rise.
Rice muffins are wonderful with sweet compotes and savory spreads, too. This recipe is quite easy to prepare and offers a subtle and elegant accompaniment to Sunday dinner.
Old Southern Kitchen
Rice Muffins
1 cup flour
4 tsp baking powder
1/2 tsp salt
1 1/2 tbls sugar
4 tbls melted butter
2 large eggs, beaten
1 cup slightly lukewarm milk
1 cup cooked rice, any variety
Preheat the oven to 450 degrees.
Line standard-sized muffin tin with buttered muffin cups.
In a large bowl, sift dry ingredients and set aside.
In another bowl, mix melted butter eggs, milk and rice.
Combine wet and dry ingredients.
Fill muffin cups 3/4 full.
Bake for 25-30 minutes.