Apricot and rice muffins

Yield: 18 servings

Measure 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

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

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