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Scallion and Rice Muffins

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“Scallion and Rice Muffins”
READY IN:
30mins
YIELD:
10 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the Oven to 425°F. Lightly oil a muffin pan.
  2. Sift the flour sugar, bakcing soda and salt into a bowl; stir in the poppy seeds. In another bowl, combine the ricotta, oil, lemon zest and lemon juice, and then whisk in the milk. Add the ricotta mixture and stir them just until they are blended; do not overmix.
  3. Beat the egg whites until they from soft peaks. Stir half of the beaten egg whites into the batter, then fold in the remaining egg whites. Spoon the batter into the prepared muffin pan, filling each cup no more than tow-thirds full, and bake the muffins until they are lightly browned. -- 12 to 14 minutes.

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