White Rice Orange Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 153.4
  • Total Fat: 5.5 g
  • Cholesterol: 15.4 mg
  • Sodium: 160.3 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.1 g

View full nutritional breakdown of White Rice Orange Muffins calories by ingredient
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Introduction

This a flexible recipe that is both gluten, lactose & fructose free. Any type of liquid (milk, pumpkin, juice or plain water) can be used instead of orange juice. You can also use your own favorite gluten free mixtures to total 2 cups. This is a variation of Bob's Red Mill white rice muffins listed on the package of white rice. This a flexible recipe that is both gluten, lactose & fructose free. Any type of liquid (milk, pumpkin, juice or plain water) can be used instead of orange juice. You can also use your own favorite gluten free mixtures to total 2 cups. This is a variation of Bob's Red Mill white rice muffins listed on the package of white rice.
Number of Servings: 12

Ingredients

    4 eggs, separated
    1 cup of liquid (water, juice, milk)
    1 teas liquid Stevia
    4 tbsp Oil (Safflower, Canola etc)
    1 cup Bob's Red Mill White Rice Flour
    l/2 cup Bob's Red Mill Sweet Rice Flour
    l/2 cup Quinoa flour
    3 teas baking powder
    l/2 teas salt
    Optional--l/4 c blueberries or 2 tbsp nuts.

Directions

Preheat oven to 425 F. Lightly grease 12 cup muffin tin, set aside. In one large mixing bowl, blend dry ingredients. Separate egg yolks and whites into two smaller bowls, then stir in the rest of the liquids into the yolks, including the stevia. In the 2nd small bowl, beat egg whites to stiff peaks. Next add the yolk mixture into the dry flour and stir till blended. Finally, mix in the stiff egg whites till thoroughly blended, and spoon into the greased 12 cupcake pans. Bake for 20 minutes.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user NEWGAL3.

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