Line a 12-cup muffin pan with paper liners. Preheat the oven to 400.
Sift the flours, baking powder, and salt into a large bowl. In another bowl, beat the eggs, milk, syrup, oil, and flavoring until blended. Pour the liquid mixture into the dry ingredients. Mix just enough to blend. Stir in the rice and nuts. Divide the batter among the muffin cups.
Bake in the top third of the oven for 20 minutes, or until they are lightly browned on top and dry inside.
Serve warm or at room temperature.
Makes 12 Muffins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (428g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 881 (61%)|
|Amt Per Serving||% DV|
|Total Fat 97.8g||130 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 56.2g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 16mg||5 %|
|Sodium 255.2mg||9 %|
|Potassium 1020.5mg||27 %|
|Total Carbohydrate 129.4g||38 %|
|Dietary Fiber 19.9g||80 %|
|Sugars, other 109.6g|
|Protein 26.6g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1437
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!