2 c. all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1 c. milk
2 eggs, lightly beaten
1/4 c. melted shortening
1 c. cold cooked rice
3/4 c. blueberries or raisins

Combine dry ingredients. Add milk, eggs, and shortening; stir to moisten. Stir in rice and fruit. Spoon into greased muffin tins; bake at 425 degrees for 25 to 30 minutes or until brown. Yield: about 18 muffins.