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Leftover Rice Muffins

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Submitted by artalona

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ¼ 296
2 3E+1
TABLESPOONS ML BROWN SUGAR
2 1E+1
TEASPOONS ML BAKING POWDER
2 2
LARGE LARGE EGGS
158
CUP ML MILK, SKIM
¼ 59
CUP ML VEGETABLE OIL
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
1 237
CUP ML BROWN RICE
cooked

Directions

Stir first three ingredients together.

Beat remaining ingredients, stirring rice in last.

Combine two mixtures just until moistened.

Spoon into 12 muffin cups.

Bake at 440 degrees for 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 164 33% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 22mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 5%
* 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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