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Rice Muffins

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Submitted by csmith

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 237
CUP ML RICE
cold, cooked
2 2
LARGE LARGE EGGS
well beaten
½ 2.5
TEASPOON ML SALT
3 15
TEASPOONS ML BAKING POWDER
1 237
CUP ML MILK
4 6E+1
TABLESPOONS ML VEGETABLE SHORTENING
melted
2 3E+1
TABLESPOONS ML SUGAR
1 ½ 355

Directions

Sift flour, measure, and sift with baking powder and salt.

Combine rice, milk, eggs, shortening, and sugar.

Add dry ingredients.

Beat only until smooth.

Fill well-oiled muffin tins ⅔ full.

Bake in hot oven (435 F) about 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 268 28% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 180mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 0%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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