Dilly Rice Muffins

Source: recipesource.com - adapted

1 c Flour
1 Tbl Sugar
1 Tbl Watkins Baking Powder ~ aluminum free
1 Egg
1/2 c Lowfat milk
2 Tbl Watkins Original Grapeseed Oil
1/4 c Cooked rice
2 tsp. Watkins Minced Green Onion
2 tsp. Watkins Parsley
2 tsp. Watkins Dill Weed

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 paper muffin cups. Bake in a 400-degree oven for 12 to 15 minutes, or until brown.

From The ADA Holiday Cookbook. by Betty Wedman. 1 serving= 1 muffin = 1 bread exchange + 1 fat exchange = 113 cal, 15 CHO, 3 PRO, 5 FAT, 133 Na, 49 K, 35 Cholesterol

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