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Rice Muffins

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 2⁄3 Cup (10.67 tbs)
  Rice 1 Cup (16 tbs), boiled
  Shortening 3 Tablespoon, melted
Directions

Sift flour, measure, and resift 3 times with sugar, baking powder, and salt.
Beat egg thoroughly, add milk and drained cooked rice; stir in shortening and immediately add the flour mixture and stir until dry ingredients are just dampened; then stir 4 to 5 more times, but not until smooth.
Dip quickly into buttered muffin tins, filling them 2/3 full.
Bake in a moderately hot oven (425° F.) for about 20 minutes, or until nicely browned.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1753 Calories from Fat 507

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 16.1 g80.6%

Trans Fat 5.9 g

Cholesterol 226.5 mg75.5%

Sodium 1902 mg79.3%

Total Carbohydrates 269 g89.7%

Dietary Fiber 5.8 g23.2%

Sugars 23.9 g

Protein 37 g74.5%

Vitamin A 7.9% Vitamin C

Calcium 100.5% Iron 52.3%

*Based on a 2000 Calorie diet

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Rice Muffins Recipe