Brown Rice Muffins
Yield
2 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
brown, cooked, cold |
|
| 1 | cup |
milk
skim, or substitute |
|
| 4 | each |
egg whites
beaten, or substitute |
*
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ¼ | cups |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
brown, cooked, cold |
|
| 237 | ml |
milk
skim, or substitute |
|
| 4 | each |
egg whites
beaten, or substitute |
*
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 296 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
Directions
Combine rice, milk, egg whites, honey and vanilla.
Add dry ingredients and stir just enough to moisten.
Pour into non-stick muffin pans or pans lightly misted with cooking spray.
Bake at 400℉ for 25 to 30 minutes.
