* Exported from MasterCook *
Muffins, Rice Cornmeal
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Low Fat
Posted Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons sugar -- (1 3/8 oz)
3 tablespoons butter -- melted,(1 1/2 oz)
3 large eggs -- separated
5 1/2 cups cooked rice -- white or brown, (8 3/4 oz)
1 cup milk -- (8 oz)
2 3/4 cups cornmeal -- (6 oz)
1 teaspoon salt
2 teaspoons baking powder
Preheat the oven to 375F. Grease the wells of a muffin tin, or line
with papers and grease the insides of the papers. In a lg bowl, mix
together the sugar and butter, stir in the egg yolks. Stir in the
cornmeal, salt, and baking powder and stir into the first
mixture. Beat the egg whites until stiff and fold into the
batter. Divide the batter evenly among the wells of the prepared
pan. Bake for 22 - 25 min, until a tester inserted in the center of
one of the muffins comes out clean. Remove from the oven and place
the pan on a rack for 5 min before tipping the muffins out to cool completely.
Yield: 12 muffins
Weight Watchers PointsPlus: 4
Description:
"These muffins have an old-time hominess and comforting flavor
that just so happens to be gluten-free, without needing any special
flours or xanthan gum. They're moist and tender, and just right with
a little honey or jam."
Source:
"King Arthur Baking Sheet, Spring 2012"
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Per Serving (excluding unknown items): 295 Calories; 6g Fat (17.2%
calories from fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber;
64mg Cholesterol; 318mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2013 - 0428