Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 tablespoon | Sugar |
| ¼ teaspoon | Salt |
| ½ cup | Cooked rice (cooked without salt or fat) |
| 1 \N | Egg |
| 2 \N | Egg whites |
| 1 cup | 2% low-fat milk |
From: christi@... (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Combine first three ingredients; set aside. Mash rice in a bowl with a potato masher. Add egg and egg whites, stirring with a whisk until well blended. Add flour mixture and milk alternately to rice mixture, beginning and ending with flour mixture, stirring with a whisk after each addition.
Heat muffin pans at 450 F for 3 minutes; coat with cooking spray. Divide batter among pans.
Bake at 450 F for 15 minutes; then reduce the heat to 350 F and bake 20 minutes longer. Coo1 in pan 3 minutes. Yield: 12 popovers (about 70 calories each).
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