Rice Muffins Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 All purpose flour1 Cup (16 tbs)
 Sugar1 Tablespoon
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Egg1
 Milk2⁄3 Cup (10.67 tbs)
 Rice1 Cup (16 tbs), boiled
 Shortening3 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 1753 Calories from Fat 507

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 16.1 g80.6%

Trans Fat 5.9 g

Cholesterol 226.5 mg

Sodium 1902 mg79.3%

Total Carbohydrates 269 g89.7%

Dietary Fiber 5.8 g23.2%

Sugars 23.9 g

Protein 37 g74.5%

Vitamin A 7.9% Vitamin C

Calcium 100.5% Iron 52.3%

*Based on a 2000 Calorie diet

Directions

Sift flour, measure, and resift 3 times with sugar, baking powder, and salt.
Beat egg thoroughly, add milk and drained cooked rice; stir in shortening and immediately add the flour mixture and stir until dry ingredients are just dampened; then stir 4 to 5 more times, but not until smooth.
Dip quickly into buttered muffin tins, filling them 2/3 full.
Bake in a moderately hot oven (425° F.) for about 20 minutes, or until nicely browned.
Serve hot.
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