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Chinese Vegetable Muffins Recipe
|Unbleached flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Cooked rice||2⁄3 Cup (10.67 tbs), cooled|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Melted butter||3 Tablespoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Sliced water chestnuts||3⁄4 Cup (12 tbs), chopped|
|Pineapple tidbits||1 Cup (16 tbs), drained|
|Chinese plum sauce||1 Cup (16 tbs)|
Calories 172 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 32.5 mg10.8%
Sodium 350.2 mg14.6%
Total Carbohydrates 32 g10.6%
Dietary Fiber 0.91 g3.6%
Sugars 10.5 g
Protein 3 g6.6%
Vitamin A 3.8% Vitamin C 4.9%
Calcium 10.1% Iron 8.3%
*Based on a 2000 Calorie diet
Stir in cooked white rice and sliced green onion.
In another bowl, whisk eggs with resrved pineapple juice and buttermilk, melted butter, and ground ginger.
Stir in chopped water chestnuts and pineapple chunks.
Make a well in the dry ingredients and quickly add the moist ingredients, stirring not more than 10 seconds.
Batter will be lumpy.
Spoon into greased muffin tins, filling two-thirds full and topping each muffin with a teaspoon of plum sauce.
Bake until done.
Bake at 400 degrees 15 to 20 minutes