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Dilly Rice Muffins

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Submitted by dmmdcm

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 237
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML BAKING POWDER
1 1
EACH EACH EGGS
½ 118
CUP ML MILK, LOW-FAT
2 3E+1
TABLESPOONS ML VEGETABLE OIL
¼ 59
CUP ML RICE, COOKED
2 3E+1
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced, or 2 tb parsley flakes, dried
2 3E+1
TABLESPOONS ML DILL WEED
freshly minced, or 2 ts dried dill

Directions

Combine the flour, sugar and baking powder in a bowl.

Stir to mix.

Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients.

Mix just until the batter is blended.

Spoon into oiled muffin tins or paper muffin cups.

Fill about three-fourths full.

Bake in a 400-degree oven for 12 to 15 minutes, or until brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 114 33% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 18mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 3%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
 
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