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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Rice Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

1 Cup Brown Rice 1 Cup Cold cooked lundberg short grain brown rice
1 1/4 Cups Flour 1 1/4 Cups Sifted flour (up to 2)
2 Teaspoons Baking Powder 2 Teaspoons Baking powder double acting
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
2 Tablespoons Sugar 2 Tablespoons Sugar (up to 6)
1 Cup Milk 1 Cup Milk (evaporated is best)
2 Unit Eggs 2 Unit Eggs beaten
4 Tablespoons Butter 4 Tablespoons Melted butter or margarine
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Directions:

1. Sift together flour, baking powder, salt and sugar.

2. Combine milk, eggs, butter and rice. Quickly combine the two mixtures.

3. DO NOT OVER BEAT, as this will make heavy muffins.

4. Pour into 12 buttered muffin tins. Bake in a 425 oven for 20 to 25 minutes, or until lightly browned.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Rice, Natural Sweeteners allergies.
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