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Ingredients
- 1 c Cooked brown rice
- 1/4 ts Almond extract
- 1/4 c Vegetable oil
- 2/3 c Skim milk
- 2 Eggs
- 2 ts Baking powder
- 2 tb Brown sugar
- 1 1/4 c Whole wheat flour
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Directions
Yield: 12 Portionen
Contributed to the echo by: BOYD NARON LEFTOVER RICE MUFFINS Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened. Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes.
127 ea 27 calories per serving.
Weitere Informationen zur Kategorie Breads.
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