| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breads, Low-cal, Diabetic |
8 |
Servings |
INGREDIENTS
|
|
-fhmn87a |
| 1 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
|
Egg |
| 1/2 |
c |
Lowfat milk |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Cooked rice |
| 2 |
tb |
Minced green onion |
| 2 |
tb |
Parsley flakes * |
| 2 |
tb |
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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