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Berkshire Muffins

2/3 cup milk
1/2 cup cornmeal
1/2 cup cooked rice
1/2 cup white flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 well beaten egg yolk
1 tablespoon melter butter
1 egg white -- beaten stiff


Yield: 12 small muffins.

Preheat the oven to 375F. Butter muffin pans. Scald the milk, slowly pour it on the cornmeal, and let stand 5 minutes. Stir in the rice, flour, sugar, baking powder, and salt. Add the egg yolk and butter, and blend well. Gently fold in the egg white and spoon into the muffin pans, filling each cup about 1/2 full. Bake for about 20 minutes.


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