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Rice Muffins
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Easy

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
1 Fat , 1 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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0 1/2 cup  wild rice
2 cup  cold water
1 tsp  salt
1 cup  fat free milk
4 tbsp  margarine
1 each  eggs
2 each  egg whites
1 cup  white all purpose flour
0 1/2 cup  whole wheat flour
3 tbsp  low sodium baking powder
1 tbsp  sugar
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Spoon batter into 12 cooking spray coated muffin tins. Bake 20 to 25 minutes and let cool.

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