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Dilly rice muffins

Yield: 8 servings

Ingredients:

• 1 c Flour -minced
• 1 tb Sugar 2 tb Parsley Leaves freshly
• 1 tb Baking Powder -minced -or-
• 1 Egg 2 tb Parsley Flakes dried
• 1/2 c Lowfat Milk 2 tb Dill Weed freshly minced
• 2 tb Vegetable Oil --or-
• 1/4 c Rice cooked 2 ts Dried Dill
• 2 tb Green Onion (scallion)

Instructions:

Keywords: ovo-lacto 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. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes or until brown. Makes 8 One Muffin = Calories: 113 Carbohydrates: 15 Protein: 3 Fat: 5 Sodium: 133 Potassium: 49 Cholesterol: 35 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook American Diabetes Association ISBN 0-13-024894-0 by Betty Wedman M.S. R.D.

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