Leftover Rice Muffins
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
milk, skim
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | cup |
brown rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
milk, skim
|
|
| 59 | ml |
vegetable oil
|
|
| 1.3 | ml |
almond extract
|
*
|
| 237 | 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.
