ricotta rice muffins

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Ricotta Rice Muffins

 

Recipe By :Season to Taste by Jeannette Ferrary and Louise Fiszer

Serving Size : 16 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon mace -- or less nutmeg

2 eggs

1/2 cup whole-milk ricotta cheese

1/4 cup milk

1/4 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons vegetable oil

1 cup cooked white rice -- long or short grain

 

PREPS: set oven to 400F. Prepare 16 muffin cups.

 

In small bowl, combine flour, baking powder and soda, salt and mace.

 

In large bowl, beat eggs with cheese, milk, sugar, vanilla and oil for about 2

minutes. Add rice and flour mixture and stir until well blended.

 

Pour into muffin tins and bake about 30 minutes, or until a cake tester comes

out clean.

 

One muffin made with full fat ingredients: 96 Calories; 4g Fat (33.1% calories

from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber.

with lowfat cheese and milk: 92 Calories; 3g Fat (29.4% calories from fat); 3g

Protein; 13g Carbohydrate; trace Dietary Fiber

 

Source:

" Subtitle: herbs and spices in american cooking ISBN 0671621327 "

Yield:

" 16 pieces "

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Per Serving (excluding unknown items): 96 Calories; 4g Fat (33.1% calories from

fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 120mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1268 4138 0 0 0 0

 

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