Brown rice muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice; cooked, cold |
| 1 | cup | Skim milk; or substitute |
| 4 | Egg white; beaten-or substitute | |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Cinnamon |
| 1¼ | cup | Whole wheat flour |
| 1 | tablespoon | Baking powder |
Directions
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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