Dilly rice muffins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Baking Powder |
| 1 | Egg | |
| ½ | cup | Lowfat Milk |
| 2 | tablespoons | Vegetable Oil |
| ¼ | cup | Rice, cooked |
| 2 | tablespoons | Green Onion (scallion), minced |
| 2 | tablespoons | Parsley Leaves, freshly minced -or- |
| 2 | tablespoons | Parsley Flakes, dried |
| 2 | tablespoons | Dill Weed, freshly minced or- |
| 2 | teaspoons | Dried Dill |
Directions
Keywords: ovo-lacto
Combine the flour, sugar and baking powder in a bowl.
Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended.
Spoon into oiled muffin tins or paper muffin cups.
Fill about three-fourths full.
Bake in a 400-degree oven for 12 to 15 minutes, or until brown.
Makes 8
One Muffin = Calories: 113 Carbohydrates: 15 Protein: 3 Fat: 5 Sodium: 133 Potassium: 49 Cholesterol: 35 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.