MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Dilly Rice Muffins
  Categories: Diabetic, Quickbreads, Rice, Vegetables, Holidays
       Yield: 8 servings
  
       1 c  Flour                                    -minced
       1 tb Sugar                               2 tb Parsley Leaves, freshly
       1 tb Baking Powder                            -minced -or-
       1    Egg                                 2 tb Parsley Flakes, dried
     1/2 c  Lowfat Milk                         2 tb Dill Weed, freshly minced
       2 tb Vegetable Oil                            --or-
     1/4 c  Rice, cooked                        2 ts Dried Dill
       2 tb Green Onion (scallion),        
  
    Keywords: ovo-lacto
   
    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
   
    One Muffin = Calories: 113 Carbohydrates: 15 Protein: 3 Fat: 5
   Sodium: 133 Potassium: 49 Cholesterol: 35
   
    Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday
   Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty
   Wedman, M.S.,R.D.
  
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