Dilly Rice Muffins
Yield: 8 servings
1 c Flour -minced
1 tb Sugar 2 tb Parsley Leaves, freshly
1 tb Baking Powder -minced -or-
1 Egg 2 tb Parsley Flakes, dried
1/2 c Lowfat Milk 2 tb Dill Weed, freshly minced
2 tb Vegetable Oil -or-
1/4 c Rice, cooked 2 ts Dried Dill
2 tb Green Onion (scallion),
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.
441 c Flour -minced
1 tb Sugar 2 tb Parsley Leaves, freshly
1 tb Baking Powder -minced -or-
1 Egg 2 tb Parsley Flakes, dried
1/2 c Lowfat Milk 2 tb Dill Weed, freshly minced
2 tb Vegetable Oil -or-
1/4 c Rice, cooked 2 ts Dried Dill
2 tb Green Onion (scallion),
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.
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