Apricot & rice muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ⅔ | cup | Whole Wheat Flour |
| ⅓ | cup | Rice Bran |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Cooked, brown Rice |
| 1½ | cup | Dried Apricots, diced |
| ½ | cup | Raisins |
| ½ | cup | Dried Prunes |
| ¼ | cup | Walnuts, chopped |
| 1 | cup | No Fat Yogurth |
| ⅔ | cup | Maple Syrup |
| ¼ | cup | Oil |
| ¼ | cup | Eggsubstitute or |
| 1 | Egg, lightly beaten | |
Directions
1. In large bowl combine flours, rice bran, baking powder and cinnamon. 2. Stir in rice, apricots, raisins, prunes and walnuts. 3.
In a small bowl, whisk together the yogurth, syrup, oil and egg. 4.
Pour over dry ingridients and fold together until just moistened. Do not overmix. 5. Line 18 muffin cups with paper liners. Divide the batter amoung cups. 6. Bake at 350 F until edges and tops begin to brown, about 45 minutes. Out of "Loose Weight Naturally" cookbook.
Typed by Brigitte Sealing, Cyberealm BBS and home of Kook-Net 315-786-1120