Carrot Wheat Muffins
INGREDIENTS:
3 Plain rice cakes, broken 1 tb Margarine, melted
Into bite size pieces 1 ts Worcestershire sauce
1 c Bite size corn chex 1/2 ts Curry powder - or more
3/4 c Pretzel sticks, halved
3 Plain rice cakes, broken 1 tb Margarine, melted
Into bite size pieces 1 ts Worcestershire sauce
1 c Bite size corn chex 1/2 ts Curry powder - or more
3/4 c Pretzel sticks, halved
In a 13 x 9 x 12 baking pan stir together broken rice cakes, corn cereal and pretzels.
In a custard cup stir together melted margarine, wochestershire sauce and curry powder. Drizzle mixture over cereal mixture. Toss cereal mixture until coated.
Bake in a 300 degree oven for 20 minutes, stirring twice.
If desired, store cooled mixture in a tightly covered container.
Makes six 1/2 cup servings
74 cal; 1 g protein, 12 carbo, 2 g fat, 0 mg chol, 176 sodium
In a custard cup stir together melted margarine, wochestershire sauce and curry powder. Drizzle mixture over cereal mixture. Toss cereal mixture until coated.
Bake in a 300 degree oven for 20 minutes, stirring twice.
If desired, store cooled mixture in a tightly covered container.
Makes six 1/2 cup servings
74 cal; 1 g protein, 12 carbo, 2 g fat, 0 mg chol, 176 sodium