Leftover rice muffins

Yield: 12 servings

Measure Ingredient
1¼ cup Whole wheat flour
2 tablespoons Brown sugar
2 teaspoons Baking powder
2 \N Eggs
⅔ cup Skim milk
¼ cup Vegetable oil
¼ teaspoon Almond extract
1 cup Cooked brown rice

Contributed to the echo by: BOYD NARON LEFTOVER RICE MUFFINS Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened.

Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes.

127 ea 27 calories per serving.

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