Wild Rice Muffins - 19.4g Carbs
Yield: 12 muffins (1 per serving)
From: 1,001 Delicious Recipes for People with Diabetes
Note: Wild rice adds crunchy texture and a nutritional boost
to these hearty muffins.
1/2 cup uncooked wild rice
2 cups water
1 tsp salt, divided
1 cup fat-free milk
4 Tbsp margarine, melted
1 egg, beaten
2 egg whites
1 cup all-purpose flour
1/2 cup whole wheat flour
3 Tbsp baking powder
1 Tbsp sugar **Try Splenda instead
Heat rice, water, and 1/2 teaspoon salt to boiling in small
saucepan; reduce heat and simmer, covered, until rice is
tender, 45 to 50 minutes. Drain, if necessary, and cool.
Mix milk, margarine, egg, egg whites, and rice. Add
combined all-purpose and whole wheat flour, baking
powder, sugar and remaining 1/2 teaspoon salt, mixing
just until dry ingredients are moistened.
Spoon batter into 12 greased muffin cups. Bake at
400 degrees until muffins are browned, 20 to 25 minutes.
Remove from pans and cool on wire racks.
Nutritional Information Per Serving (1 muffin):
136 Calories, 4.5g Fat, 18.1g Cholesterol, 494mg Sodium,
4.6g Protein, 19.4g Carbohydrate
Diabetic Exchanges: 1 1/2 Bread, 1/2 Fat