Savory Wild Rice Dinner Muffins
Yield
1 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 c Wild Rice Panca |
pancake mix
wild rice style |
* | |
| ¼ | cup |
Parmesan cheese
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
milk
|
|
| ½ | teaspoon |
sea salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pancake mix
wild rice style |
* | ||
| 59 | ml |
Parmesan cheese
|
|
| 5 | ml |
italian seasoning
|
*
|
| 2.5 | ml |
garlic powder
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
sea salt
|
|
Directions
Preheat oven to 400℉ (200℃).
Stir dry ingredients together. Beat liquids together in a separate bowl.
Add dry mixture to liquids and stir well.
Divide into 12 oiled muffin tins and bake for 20 minutes or until done.
