Dilly Rice Muffins-ada
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breads, Diabetic, Low-cal | 8 | Servings | |
INGREDIENTS
| fhmn87a | ||
| 1 | c | Flour |
| 1 | T | Sugar |
| 1 | T | Baking powder |
| 1 | Egg | |
| 1/2 | c | Lowfat milk |
| 2 | T | Vegetable oil |
| 1/4 | c | Cooked rice |
| 2 | T | Minced green onion |
| 2 | T | Parsley flakes * |
| 2 | T | Minced fresh dill * |
INSTRUCTIONS
Combine the flour, sugar, and baking powder in a bowl. Stir to mix. Beat the egg, milk, and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or papper muffin cups. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. * may substitute 2 teaspoons of dried herbs. From The ADA Holiday Cookbook. by Betty Wedman. 1 serving= 1 muffin = 1 bread exchange + 1 fat exchange = 113 cal, 15 CHO, 3 PRO, 5 FAT, 133 Na, 49 K, 35 Cholest From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 23.9mg
Sodium: 210.6mg
Potassium: 85.8mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 2.4g
Protein: 3.3g