Brown Rice Muffins
- 1 c Brown rice; cooked, cold
- 1 c Skim milk; or substitute
- 4 Egg white; beaten-or
- -substitute
- 2 tb Honey
- 1 ts Vanilla
- 1 ts Cinnamon
- 1 1/4 c Whole wheat flour
- 1 tb Baking powder
Combine rice, milk, egg whites, honey and vanilla. Add dry ingredients and
stir just enough to moisten. Pour into non-stick muffin pans or pans
lightly misted with cooking spray. Bake at 400 deg F for 25-30 minutes.
Recipe by: by Deborah Hart, Spa Specialities, The Lake Austin Resort
Posted to JEWISH-FOOD digest by Annice Grinberg
on Oct 22, 98, converted by MM_Buster
v2.0l.
stir just enough to moisten. Pour into non-stick muffin pans or pans
lightly misted with cooking spray. Bake at 400 deg F for 25-30 minutes.
Recipe by: by Deborah Hart, Spa Specialities, The Lake Austin Resort
Posted to JEWISH-FOOD digest by Annice Grinberg
v2.0l.
