Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1105
Calories
33g
Protein
29g
Fat
176g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 egg
- 1/2 cup lowfat milk
- 2 tbsp vegetable oil
- 1/4 cup rice, cooked
- 2 tbsp green onion (scallion)
- -minced
- 2 tbsp parsley leaves, freshly
- -minced -or-
- 2 tbsp parsley flakes, dried
- 2 tbsp dill weed, freshly minced
- --or-
- 2 tsp dried dill
- =
Directions
1
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°F 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
Recipe sourced from
fandom