Modern Berkshire Muffins

Ingredients

• 0.5 cup Cornmeal
• 0.5 cup All-purpose flour
• 0.5 cup Cooked rice
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Salt
• 0.6666666666666666 cup Milk (Slightly less than 2/3 cup)
• 1 Egg
• 1 tablespoon Melted butter
• 3 teaspoons Baking powder

Instructions

1. 1Heat the milk in a saucepan until it's just about to boil (scalded). Pour the scalded milk over the cornmeal in a mixing bowl. Let it stand for 5 minutes to soften the cornmeal.
2. 2In a separate bowl, whisk together the flour, sugar, salt, and baking powder.
3. 3Add the cooked rice to the cornmeal mixture. Then, add the dry ingredients to the cornmeal and rice mixture. In a separate small bowl, whisk the egg yolk and melted butter together. Add the egg yolk mixture to the batter and stir until just combined. In another clean bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the batter.
4. 4Preheat oven to 400°F (200°C). Grease or line a muffin tin. Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. 5Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.