| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Low-fat, Muffins, Rice |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Brown rice; cooked, cold |
| 1 |
c |
Skim milk; or substitute |
| 4 |
|
Egg white; beaten-or substitute |
| 2 |
tb |
Honey |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Cinnamon |
| 1 1/4 |
c |
Whole wheat flour |
| 1 |
tb |
Baking powder |
INSTRUCTIONS
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
<[email protected]> on Oct 22, 98, converted by MM_Buster
v2.0l.
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