Berkshire Muffins (1896) ★★In my last post I mentioned that cooked rice is sometimes used in historical recipes. Here's one I found for a breakfast muffin.
Even though this muffin has some sugar, it tastes really savory. It also had an eggy taste, even though there was only one egg. I'm not sure if this could be because I didn't fold in the egg white enough or if it's just the recipe. I thought I had mixed things pretty well. I tried one with some jam, but it just tasted weird. I would've given this one star, but Little Y ate hers happily enough, so I decided on two. Unfortunately this just wasn't a tasty recipe.
(Adapted from The Boston Cooking-School Cookbook)
The original recipe is easy to follow. Bake at 350F for 20 to 30 minutes.