Ingredients:
1 cup ground brown rice (consistency of flour)
1 cup rye flour
1 teaspoon salt
4 teaspoons baking powder
1 1/4 cups skim milk
1 egg white, lightly beaten
1 cup rye flour
1 teaspoon salt
4 teaspoons baking powder
1 1/4 cups skim milk
1 egg white, lightly beaten
Recipe:
1. Mix dry ingredients together in a bowl.
2. Combine milk and egg white; stir into the dry ingredients. Mix well.
3. Spoon batter into muffin tins sprayed with lecithin (Pam).
4. Bake in a preheated 375 F/190 C oven for about 30 minutes.
2. Combine milk and egg white; stir into the dry ingredients. Mix well.
3. Spoon batter into muffin tins sprayed with lecithin (Pam).
4. Bake in a preheated 375 F/190 C oven for about 30 minutes.
Serves:
12
Notes:
Use instead of bread for packed lunches or to accompany vegetable meals.