Serves: 5
Total Calories: 402
Yield: 12 muffins

1 onion finely chopped
1 green pepper finely chopped
1 teaspoon olive oil
1 cup nondairy milk
1 cup cooked rice
3 tablespoons cooked oatmeal
2 tablespoons canola oil
1 tablespoon liquid sweetener
1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 375°F.

In a medium skillet, sauté the onion and green pepper in the oil. Stir them until they are browned and soft.

In a mixing bowl, combine the nondairy milk, rice, oatmeal, oil, and sweetener. Stir well and add the sauteed vegetables.

Sift the white flour, wheat flour, baking powder, and salt into the other ingredients, and stir well. Fill lightly oiled muffin tins to the top. Bake for 18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 402
Calories from Fat: 70

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