Dilly Rice Muffins Recipe

Name: Dilly Rice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1 tablespoon sugar; 1 tablespoon baking powder; 1 each eggs; 1/2 cup milk, low-fat; 2 tablespoons vegetable oil; 1/4 cup rice, cooked; 2 tablespoons scallions, spring or green onions; 2 tablespoons parsley leaves fresh, minced, or 2 tb parsley flakes, dried; 2 tablespoons dill weed freshly minced, or 2 ts dried dill

Servings: persons

1 cup flour, all-purpose
1 tablespoon sugar
1 tablespoon baking powder
1 each eggs
1/2 cup milk, low-fat
2 tablespoons vegetable oil
1/4 cup rice, cooked
2 tablespoons scallions, spring or green onions
2 tablespoons parsley leaves fresh, minced, or 2 tb parsley flakes, dried
2 tablespoons dill weed freshly minced, or 2 ts dried dill

1
Combine the flour, sugar and baking powder in a bowl.
2
Stir to mix.
3
Beat the egg, milk and oil together.
4
Add to the flour mixture along with the remaining ingredients.
5
Mix just until the batter is blended.
6
Spoon into oiled muffin tins or paper muffin cups.
7
Fill about three-fourths full.
8
Bake in a 400-degree oven for 12 to 15 minutes, or until brown.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 tablespoon sugar, 1 tablespoon baking powder, 1 each eggs, and more.

Yes, Dilly Rice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dilly Rice Muffins

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