Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories240.9 kcal (12%)
Total Fat11.8 g (17%)
Carbs30.1 g (12%)
Sugars5.2 g (6%)
Protein4.4 g (9%)
Sodium243 mg (12%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Dry ingredients
1 ½ cupssorghum flour
original calls for whole wheat
1 cupteff flour
¼ tspxanthan gum
¼ cuphemp seeds
original calls for wheat germ
1 Tbspbaking powder
½ tspsalt
Wet ingredients
Instructions
Step 1
Preheat the oven to 400F and oil a 12-muffin tin
Step 2
Mix dry ingredients in a large bowl
Step 3
Mix wet ingredients in another bowl, adding rice after after the rest is well blended
Step 4
Mix wet into dry and stir until mixed
Step 5
Fill muffin tins 2/3 full and bake for 20 mins or until a toothpick comes out dry
Step 6
Cool in the pan for 5 minutes then remove from tin to finish cooking in a rack
Suggested substitutions
Step 7
Sub granola for rice and increase to 1-1/2 cups milk
Step 8
Sub 1 cup rolled oats for 1 cup of rice and increase to 1-1/2 cups milk
Notes
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Delicious
Easy
Go-to
Moist
One-dish
