Snack

Breakfast Cakes is for Breakfast, Snack.

Breakfast Cakes takes 5 minutes to prepare.

Breakfast Cakes takes 10 minutes to cook.

Breakfast Cakes makes 4 servings.

The ingredients for Breakfast Cakes are:

1 cup cooked white rice

4 egg whites

1 teaspoon of your favorite extract (optional- I have tested vanilla, almond, and lemon, all with great results)

1 packet of Splenda (optional)

Here is how you make Breakfast Cakes:

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. 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. Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user PKELLY6465.

The nutritional information for Breakfast Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 82.7

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 55.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 0.2 g
• Protein: 6.1 g

The dietary needs meet for Breakfast Cakes is Sugar Free