Maple Nut Rice Muffins
|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)|
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.