Wild Pecan Rice Muffins

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* Exported from MasterCook Mac *

 

Wild Pecan Rice Muffins

 

Recipe By : Cooking Light Cookbook 1989

Serving Size : 12 Preparation Time :0:00

Categories : Breads/Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup shreds of wheat bran cereal

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 carton plain low-fat yogurt (8 oz.)

2 tablespoons brown sugar

3 tablespoons vegetable oil

1 egg -- beaten

1/4 cup skim milk

1/2 teaspoon vanilla extract

1/2 cup cooked wild pecan rice

--cooked without salt or fat

1/4 cup chopped pecans -- toasted

vegetable cooking spray

 

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine yogurt, sugar, oil, egg, milk and vanilla;

add to dry ingredients, stirring just until moistened. Fold in rice and pecans.

 

Spoon batter into muffin pans that have been coated with cooking spray, filling

two-thirds full. Bake at 400F for 18 to 20 minutes

or until lightly browned.

 

Yield: 1 dozen (148 calories each)

 

PROTEIN 4.2 / FAT 6.4 / CARBOHYDRATE 19.5 / CHOLESTEROL 24 / IRON 1.0 / SODIUM

175 / CALCIUM 83

 

MC Formatted by Jamie Rahm [craftncook]