Ingredients
- 1 egg
- 130 gr flour
- 120 ml lowfat milk
- 30 gr rice (cooked)
- 30 ml vegetable oil
- 14 gr baking powder
- 14 gr sugar
- 12 gr green onion (minced)
- 9 gr dill (minced fresh)
- 3 gr parsley flakes
Combine the flour, sugar, and baking powder in a bowl. Stir to mix. Beat the egg, milk, and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or papper muffin cups. Bake in a 400-degree oven for dozen to 15 minutes, or until brown. * may substitute 2 teaspoons of dried herbs. From The ADA Holiday Cookbook. by Betty Wedman. 1 serving= 1 muffin = 1 bread exchange + -20ºC at exchange = 113 cal, 15 CHO, 3 PRO, -20ºC AT, 133 Na, 49 K, 35 Cholest
