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Breakfast Cupcakes

Source of Recipe

Phil D


List of Ingredients

1 cup cooked white rice
4 oz egg whites
1 tsp your favorite extract (optional- I have almond, and lemon, vanilla)
1 pkt Splenda (optional)


Recipe

Combine all the ingredients in a bowl, and let sit for about 5 minutes so the rice can soak in as much flavor as possible. In non-stick muffin tins, fill 4 sections equally. The liquid must be as close to equal as possible in each cup. Bake at 350¡ for approximately 8-12 minutes, or until the liquid is not liquid anymore.

Original poster's note: I make 3 days worth in advance, (anymore and they get "ripe") and then just grab them in the morning. They are perfect for meals-on-the-go. Fruit can be added if that is allowed on your diet, and I can only imagine how good they would taste with applesauce or pears

Options:
Sweeter: Use the Splenda if you need that sweet craving fulfilled, or Just use half a packet if you don't want it too sweet.
Coffee cake: Sprinkle ground cinnamon on top of the ones made with vanilla extract before you bake them.
Pumpkin Apple: Sprinkle Pumpkin Pie spices and Apple Pie spices on top of the ones made with Lemon or Almond extract.

Storage: Do NOT cover them (Tupperware, plastic bag, whatever) until they are COMPLETELY cooled. Storing cooked rice in an airtight container while it is still hot can cause it to become sour, and the condensation in the container will make the cupcakes too soft and they will fall apart.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E

This Recipe Contains: Protein A, Carbohydrate B