Friday, August 1, 2014

Dilly Rice Muffins

Dilly Rice Muffins 

1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg (or your substitute of choice)
1/2 c Lowfat Milk (made from evap skim milk)
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb minced dried onion or chives
2 t. Parsley Flakes, dried
2 t. Dried Dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. Makes 8


  1. All I can do is droll over some of these, lol. Allergic to milk products is such a bummer.

    1. Replace the milk with rice milk or something along those lines. I have a friend deathly allergic to milk, can't even get the proteins on her skin, and that's what she does.