1 c. all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
1/2 c. cooked rice, cooked without fat or salt
1 egg
2 egg whites
1 c. 2% low-fat milk
Vegetable cooking spray

Combine first 3 ingredients; set aside. Mash rice in a bowl with a potato masher. Add egg and egg whites, stirring with a whisk until well blended. Add flour mixture and mix alternately to rice mixture, beginning and ending with flour mixture, stirring with a whisk after each addition.

Heat muffin pans at 450 degrees for 3 minutes. Coat with cooking spray. Divide batter among pans. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 20 minutes. Cool in pan 3 minutes.