Scallion and Rice Muffins

• 14 cup rice
• 1 12 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 14 teaspoon salt
• 14 teaspoon white pepper
• 1 egg
• 34 cup low-fat milk
• 2 tablespoons safflower oil
• 2 scallions, trimmed and finely chopped (about 1/4 cup)

1. Preheat the Oven to 425F.
2. Lightly oil a muffin pan.
3. Sift the flour sugar, bakcing soda and salt into a bowl; stir in the poppy seeds.
4. In another bowl, combine the ricotta, oil, lemon zest and lemon juice, and then whisk in the milk.
5. Add the ricotta mixture and stir them just until they are blended; do not overmix.
6. Beat the egg whites until they from soft peaks.
7. Stir half of the beaten egg whites into the batter, then fold in the remaining egg whites.
8. 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.
9. -- 12 to 14 minutes.

rice, flour, baking powder, sugar, salt, white pepper, egg, lowfat milk, safflower oil, scallions

Taken from www.food.com/recipe/scallion-and-rice-muffins-519409 (may not work)