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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 18 |
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adapted from Three Dog Bakery Ingredients:
1 cup cooked rice |
1 cup skim milk |
2 tablespoons canola oil |
1 cup white flour |
1 tablespoon baking powder |
1 garlic clove, minced |
3 egg whites |
Directions:
1. Preheat oven to 350*.
2. In a bowl, combined cooked rice, milk and oil.
3. Add flour, baking powder, and garlic, stirring well.
4. In a seperate bowl, beat egg whites until stiff then fold them into the rice mixture.
5. Spoon into a muffin tin so that cups are half full and bake for 25 minutes.
6. Cool before serving and store in an airtight container.
7. Sometimes I bake these in a miniature muffin tin and adjust baking time accordingly.
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