Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Brown rice; cooked, cold |
1 cup | Skim milk; or substitute |
4 \N | Egg white; beaten-or substitute |
2 tablespoons | Honey |
1 teaspoon | Vanilla |
1 teaspoon | Cinnamon |
1¼ cup | Whole wheat flour |
1 tablespoon | Baking powder |
Combine rice, milk, egg whites, honey and vanilla. Add dry ingredients and stir just enough to moisten. Pour into non-stick muffin pans or pans lightly misted with cooking spray. Bake at 400 deg F for 25-30 minutes.
Recipe by: by Deborah Hart, Spa Specialities, The Lake Austin Resort Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on Oct 22, 98, converted by MM_Buster v2.0l.