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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Rice Muffins

Source: dLife

These muffins baked with wild rice have a great chewy texture with a touch of sweetness.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	133.9

Total Carbs	20.1 g

Dietary Fiber	1.2 g

Sugars	1.9 g

Total Fat	4.4 g

Saturated Fat	0.8 g

Unsaturated Fat	0.1 g

Potassium	424.7 mg

Protein	4.5 g

Sodium	260.0 mg

Dietary Exchanges 4.4 Fat, 0.1 Milk, 0.0 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup wild rice 2.0
2 cup cold water 1.0
1 tsp salt 1.0
1 cup fat free milk 4.0
4 tbsp margarine 1.0
1 each eggs 2.0
2 each egg whites 1.0
1 cup white all purpose flour 0.5
0 1/2 cup whole wheat flour 3.0
3 tbsp low sodium baking powder 1.0
1 tbsp sugar

Directions

Preheat oven to 400 degrees F.
Add rice, water, and 1/2 teaspoon salt to a pot and let boil. Lower heat, place lid on pot, and simmer 45 to 50 minutes or until rice is soft. Strain, if needed, and let cool.
Combine milk, margarine, egg, egg whites, and rice. Mix both flours with baking powder, sugar, and 1/2 teaspoon salt. Add into rice mixture until just moistened.
Spoon batter into 12 cooking spray coated muffin tins. Bake 20 to 25 minutes and let cool.