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Picture of Whole Basmati Rice and Pecan Nut Muffins
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2193 kcal 110 %
  • Fat 73 g 112 %
  • Saturated 31 g 153 %
  • Carbs 319 g 106 %
  • Fiber 11 g 43 %
  • Protein 60 g 120 %
  • Cholesterol 446 mg 149 %
  • Sodium 1704 mg 71 %
  • Calcium 923 mg 92 %
  • Magnesium 177 mg 42 %
  • Potassium 1198 mg 25 %
  • Iron 19 mg 108 %
  • Zinc 8 mg 74 %
  • Phosphorus 1301 mg 186 %
  • Vitamin A 1443 µg 160 %
  • Vitamin C 7 mg 8 %
  • Thiamin (B1) 2 mg 204 %
  • Riboflavin (B2) 1 mg 79 %
  • Niacin (B3) 17 mg 107 %
  • Vitamin B6 1 mg 81 %
  • Folate equivalent (total) 1511 µg 378 %
  • Vitamin B12 1 µg 60 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 22 µg 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Whole Basmati Rice and Pecan Nut Muffins

Ingredients

  • 2 cups cooked whole basmati rice
  • 1 cup grated carrots
  • 1/4 cup coarsely chopped and slightly toasted pecan nuts
  • 100 gr cream cheese
  • 2 eggs, beaten
  • 4 tablespoons grated parmesan cheese
  • 1/2 teaspoon baking powder
  • fine salt and black ground pepper
  • dash of ground cumin(optional)

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