Apricot & Rice Muffins
Source of Recipe
Angie
List of Ingredients
1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 tbsp Baking powder
1 tsp Cinnamon
1 c Cooked, Brown Rice
1 1/2 c Dried Apricots, diced
1/2 c craisins
1/2 c Dried Prunes
1/4 c pecans, chopped
1 c Non Fat Yogurt
2/3 c Maple Syrup
1/4 c Oil
1 Egg, lightly beaten
Recipe
In large bowl combine flours, rice bran, baking powder and cinnamon.
Stir in rice, apricots, craisins, prunes and pecans.
In a small bowl, whisk together the yogurt, syrup, oil and egg.
Pour over dry ingredients and fold together until just moistened. Do not overmix.
Line 18 muffin cups with paper liners. Divide the batter evenly among the cups.
Bake at 350 F for about 45 minutes until edges and tops begin to brown.
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