Apricot & Rice Muffins Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
2/3 cup: Whole Wheat Flour,
1/3 cup: Rice Bran,
1 tbsp: Baking powder,
1 tsp: Cinnamon,
1 cup: Cooked, brown Rice
1 1/2 cup: Dried Apricots, diced
1/2 cup: Raisins,
1/2 cup: Dried Prunes,
1/4 cup: Walnuts, chopped
1 cup: No Fat Yogurth,
2/3 cup: Maple Syrup,
1/4 cup: Oil,
1/4 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
Source from luhu.jp
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
Source from luhu.jp