Recipe - Dilly Rice Muffins

1 cup Flour
1 tablespoon Sugar
1 tablespoon Baking Powder
1 Egg
One half cup Lowfat Milk
2 tablespoon Vegetable Oil
One fourth cup Rice, cooked
2 tablespoon Green Onion (scallion),
minced
2 tablespoon Parsley Leaves, freshly
minced or
2 tablespoon Parsley Flakes, dried
2 tablespoon Dill Weed, freshly minced
or
2 teaspoon Dried Dill

Keywords: ovolacto

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 threefourths full.

Bake in a 400degree 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 0130248940, by Betty
Wedman, M.S.,R.D.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip