| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Low, Fat | 10 | Servings | |
INGREDIENTS
| 2 | c | Oatmeal flour |
| 2 | Talespoons baking powder | |
| 1/2 | ts | Salt |
| 1/2 | c | Cooked rice |
| 1/4 | c | Green onions; minced |
| 4 | ts | Dried parsley |
| 4 | ts | Dried dill weed |
| 2 | Egg whites | |
| 1 | c | Skim milk |
| 1/4 | c | Unsweetened applesauce |
| (4.6 PRO/ 0.4g FAT/ 24.6g CHO) |
INSTRUCTIONS
Sift together the dry ingredients. Stir in the rice, onion, and herbs. Set aside. Beat together well the egg whites, milk, and applesauce. Add to the flour mixture and stir just until well moistened. Be very gentle. Spoon into 10 muffin cups coated with cooking spray. Bake at 400° F. for 12-15 minutes or until done. per muffin: 98 Kcal 1.2g fat (0g sat fat) 11% CFF 389mg Na 2.2g fiber : (4.8g PRO/ 1.2g FAT/ 17.2g CHO) Posted to MC-Recipe Digest V1 #183 Date: Sun, 04 Aug 1996 20:11:20 -0500 From: "R. Winters" <rosie@iadfw.net> NOTES : 1. To make oatmeal flour, process rolled oats in a blender. 2. Regular flour may be substituted for the oatmeal flour. per muffin: 122 Kcal 0.4g fat (0.1g sat fat) 3% CFF 206mg Na 0.2g= fiber 3. SODIUM: Use low sodium baking powder to save 72mg Na pere muffin. Use all purpose flour instead of oatmeal flour to save 183mg Na per muffin. The salt is adding 106mg Na per serving.
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