Recipe - Leftover Rice Muffins

1 One fourth cup Whole wheat flour
2 tablespoon Brown sugar
2 teaspoon Baking powder
2 Eggs
2/3 cup Skim milk
One fourth cup Vegetable oil
One fourth teaspoon Almond extract
1 cup Cooked brown rice

Contributed to the echo by: BOYD NARON LEFTOVER RICE MUFFINS Stir first
three ingredients together. Beat remaining ingredients, stirring rice in
last. Combine two mixtures just until moistened. Spoon into 12 muffin cups.
Bake at 440 degrees for 20 minutes.

127 ea 27 calories per serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini