Title: Dilly Rice Muffins
Categories: Low, Fat
Yield: 10 Servings

2 c Oatmeal flour
2 Talespoons baking powder
1/2 ts Salt
1/2 c Cooked rice
1/4 c Green onions; minced
4 ts Dried parsley
4 ts Dried dill weed
2 Egg whites
1 c Skim milk
1/4 c Unsweetened applesauce

Sift together the dry ingredients. Stir in the rice, onion, and herbs.
Set aside.
Beat together well the egg whites, milk, and applesauce. Add to the
flour mixture and stir just until well moistened. Be very gentle.
Spoon into 10 muffin cups coated with cooking spray. Bake at 400ø F.
for 12-15 minutes or until done.

per muffin: 98 Kcal 1.2g fat (0g sat fat) 11% CFF 389mg Na 2.2g fiber
: (4.8g PRO/ 1.2g FAT/ 17.2g CHO)
Posted to MC-Recipe Digest V1 #183

Date: Sun, 04 Aug 1996 20:11:20 -0500

From: "R. Winters"
NOTES : 1. To make oatmeal flour, process rolled oats in a blender.
2. Regular flour may be substituted for the oatmeal flour.
per muffin: 122 Kcal 0.4g fat (0.1g sat fat) 3% CFF 206mg Na
0.2g=
fiber
(4.6 PRO/ 0.4g FAT/ 24.6g CHO)
3. SODIUM: Use low sodium baking powder to save 72mg Na pere
muffin. Use
all purpose flour instead of oatmeal flour to save 183mg Na per
muffin. The
salt is adding 106mg Na per serving.