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Maple Nut Rice Muffins

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Ingredients
  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)
Directions

Line a 12-cup muffin pan with paper liners.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Interest: 
Healthy

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