Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
855
Calories
23g
Protein
26g
Fat
130g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice Bran | 1 cup cooked (158g) white | 206 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pie Crust | not in our table | 0 |
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
- =
- One nine-inch unbaked almond pie crust (recipe below)
- 1/3 cup rice bran
- 1-1/3 cup rice mix
- 1/2 cup gluten free brown sugar
- 1/4 cup margarine or butter
- Two eggs
- 1/4 cup gluten free molasses
- 1 teaspoon soda
- 1 cup buttermilk
- =
Directions
1
Stir soda into molasses until foamy and light in color; set aside.
2
Cream brown sugar and margarine, beat in eggs and then rice bran.
3
Pour in buttermilk, molasses and soda.
4
Beat in rice mix.
5
Spoon into greased muffin pans filled 1/2 to 3/4 full.
6
Bake 375-degrees for 30 minutes.
7
Recipe makes 12 muffins.
Recipe sourced from
fandom