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Bombay Bruffins Recipe
|Rice||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Curry powder||1 Teaspoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can, Not Drained)|
|Eggs||2 , lightly beaten|
|Eggs||2 , beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Apricot preserves||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3280 Calories from Fat 683
% Daily Value*
Total Fat 77 g118.9%
Saturated Fat 40.1 g200.5%
Trans Fat 0 g
Cholesterol 989.5 mg
Sodium 2553.9 mg106.4%
Total Carbohydrates 584 g194.7%
Dietary Fiber 15.8 g63.4%
Sugars 244 g
Protein 72 g145%
Vitamin A 61.7% Vitamin C 46.7%
Calcium 162.6% Iron 118.5%
*Based on a 2000 Calorie diet
Butter sixteen 2-1/2" x 1-1/4" muffin cups.
Combine rice and milk in a large saucepan.
Bring to a boil.
Cover and simmer until all milk is absorbed, about 5 minutes.
Sift together flour, sugar, baking powder, curry powder and salt.
Add raisins, pineapple, eggs and melted butter or margarine.
Stir just until dry ingredients are moistened.
Spoon into buttered muffin cups, using about 1/4 cup batter for each.
Bake until lightly browned, about 20 minutes.
Warm apricot preserves and spoon over hot bruffins.
Let bruffins cool in pans 3 to 4 minutes before serving.