Apricot and rice muffins

 
                          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
  
 
 
                    - - - - - - - - - - - - - - - - - -