Dilly Rice Muffinsdiabetic, holiday, quickbreads, rice, vegetables 1 cup flour 1 tablespoon sugar 1 tablespoon baking powder 1 egg 1/2 cup lowfat milk 2 tablespoon vegetable oil 1/4 cup rice, cooked 2 tablespoon green onion (scallion), minced 2 tablespoon parsley leaves, freshly minced -or- 2 tablespoon parsley flakes, dried 2 tablespoon dill weed, freshly minced -or- 2 teaspoon dried dill Keywords: ovo-lacto 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 paper muffin cups. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. Makes 8 One Muffin = Calories: 113 Carbohydrates: 15 Protein: 3 Fat: 5 Sodium: 133 Potassium: 49 Cholesterol: 35 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. |
