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Brown Rice Muffins

 

64

Yield

2

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 7276% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 62mg 3%
Total Carbohydrate 51g 51%
Dietary Fiber 11g 44%
Sugars g
Protein 42g
Vitamin A 5% Vitamin C 1%
Calcium 34% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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