Apricot and Rice Muffins

Title:
Apricot and Rice Muffins

Yield:
18 Servings

Categories:
Low-cal,
Bread




Ingredients:





 1 1/2 c  Flour


   2/3 c  Whole Wheat Flour


   1/3 c  Rice Bran


     1 tb Baking powder


     1 ts Cinnamon


     1 c  Cooked, brown Rice


 1 1/2 c  Dried Apricots, diced


   1/2 c  Raisins


   1/2 c  Dried Prunes


   1/4 c  Walnuts, chopped


     1 c  No Fat Yogurth


   2/3 c  Maple Syrup


   1/4 c  Oil


   1/4 c  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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini