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Maple Nut Rice Muffins Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|Unbleached all purpose flour||3⁄4 Cup (12 tbs), sifted|
|Sifted unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Salt||1⁄2 Teaspoon (Scant)|
|Eggs/1/2 cup prepared egg substitute||2|
|Milk||2⁄3 Cup (10.67 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Vegetable oil||5 Tablespoon|
|Maple flavor||1⁄2 Teaspoon (Mapleine, Found In The Spice Section Of The Supermarket)|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3501 Calories from Fat 1206
% Daily Value*
Total Fat 139 g213.5%
Saturated Fat 20.6 g102.9%
Trans Fat 0 g
Cholesterol 438 mg
Sodium 2382.4 mg99.3%
Total Carbohydrates 504 g167.9%
Dietary Fiber 34.2 g136.9%
Sugars 106 g
Protein 76 g152.6%
Vitamin A 13.7% Vitamin C 1%
Calcium 158.9% Iron 147.5%
*Based on a 2000 Calorie diet
Preheat the oven to 400° F.
Sift the flours, baking powder, and salt into a large bowl.
In another bowl, beat the eggs, milk, syrup, oil, and flavoring until blended.
Pour the liquid mixture into the dry ingredients.
Mix just enough to blend.
Stir in the rice and nuts.
Divide the batter among the muffin cups.
Bake in the top third of the oven for 20 minutes, or until they are lightly browned on top and dry inside.