Brown rice muffins

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.

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