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| Home -> [Cereals, Diabetic, Holidays, Muffins & Biscuits, Quick & Easy, Rice & Grains, Vegetables] -> [Dilly rice muffins Recipe] |
Dilly rice muffins
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Cereals, Diabetic, Holidays, Muffins & Biscuits, Quick & Easy, Rice & Grains, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| cup | Flour | | 1
| tbsp | Sugar | | 1
| tbsp | Baking Powder | | 1
| | Egg | | 1/2
| cup | Lowfat Milk | | 2
| tbsp | Vegetable Oil | | 1/4
| cup | Rice, cooked | | 2
| tbsp | Green Onion (scallion) | | | -minced | | 2
| tbsp | Parsley Leaves, freshly | | | -minced -or- | | 2
| tbsp | Parsley Flakes, dried | | 2
| tbsp | Dill Weed, freshly minced | | | --or- | | 2
| tsp | Dried Dill |
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Procedures:
| 1 | Keywords: ovo-lacto combine the flour, sugar and baking powder in a bowl. | | 2 | Stir to mix. | | 3 | Beat the egg, milk and oil together. | | 4 | Add to the flour mixture along with the remaining ingredients. | | 5 | Mix just until the batter is blended. | | 6 | Spoon into oiled muffin tins or paper muffin cups. | | 7 | Fill about three-fourths full. | | 8 | Bake in a 400°F oven for 12 to 15 minutes, or until brown. | | 9 | Makes 8 one muffin = calories: 113 carbohydrates: 15 protein: 3 fat: 5 sodium: 133 potassium: 49 cholesterol: 35 exchange value: 1 bread exchange + 1 fat exchange |
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