Apricot And Rice Muffins

* Exported from MasterCook *

APRICOT AND RICE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Low-Cal Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 tb Baking powder
1 t 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



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