Dilly Rice Muffins
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk, low-fat
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
rice, cooked
|
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 2 | tablespoons |
parsley leaves
fresh, minced, or 2 tb parsley flakes, dried |
|
| 2 | tablespoons |
dill weed
freshly minced, or 2 ts dried dill |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk, low-fat
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
rice, cooked
|
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 3E+1 | ml |
parsley leaves
fresh, minced, or 2 tb parsley flakes, dried |
|
| 3E+1 | 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.
