Ingredients
4 eggs, separated
1/2 cup milk
1/2 teaspoon salt
1 cup CREAM OF RICE Hot Cereal, uncooked
1 can 8 oz. whole kernel corn, drained
2 tbls. butter, melted
1 tablespoon baking powder
2 tbls. sugar
Preparation
PREHEAT oven to 350°F. Beat egg yolks, milk and salt in medium bowl with wire whisk until well blended. Add cereal; mix well. Let stand 10 min. Stir in corn, butter and baking powder; set aside. BEAT egg whites in separate medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Add to cereal mixture; stir gently until well blended. Spoon evenly into 12 greased or paper-lined medium muffin cups. BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean. Serving Suggestion: Serve warm muffins with a bowl of hot soup or stew.
