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Rice may be combined with white flour in the making of muffins if variety is desired. As rice used for this purpose is added hot, it may be cooked either purposely for the muffins or for something else and only part used for the muffins. Cereals other than rice may be used in exactly the same quantity and in the same way in making muffins.

RICE MUFFINS

(Sufficient to Serve Six)

2-1/4 c. flour

5 tsp. baking powder

2 Tb. sugar

1/2 tsp. salt

1-1/4 c. milk

1 egg

3/4 c. hot, cooked rice

2 Tb. melted fat

Mix and sift the flour, baking powder, sugar, and salt, and to these add half of the milk and the egg, well beaten. Mix the remaining half of the milk with the rice and add it to the mixture. Stir in the melted fat last. Fill well-greased muffin pans two-thirds full, and bake in a hot oven for about 20 minutes.

BRAN MUFFINS.

--The particular value of bran muffins lies in the laxative quality that they introduce into the diet. In addition, they will be found to be very tasty and superior to many other kinds of muffins. Bran for such purposes as this may be bought in packages, in the same way as many cereals.

BRAN MUFFINS

(Sufficient to Serve Six)

1-1/2 c. white flour

1/2 tsp. soda

1/2 tsp. baking powder

1 tsp. salt

2 c. bran

1-1/4 c. milk

1/2 c. molasses

1 egg

Mix and sift the flour, soda, baking powder, and salt. Then add the bran, the milk, the molasses, and the well-beaten egg. Fill well-greased muffin pans about two-thirds full, and bake in a moderate oven for about 25 minutes.