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Apricot & Rice Muffins

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Recipe

 

Yield

18 servings

Prep

45 min

Cook

45 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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cup whole-wheat flour
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cup rice bran
*
1 tablespoon baking powder
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1 teaspoon cinnamon
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1 cup brown rice
cooked
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1 ½ cups apricots, dried
diced
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½ cup raisins, seedless
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½ cup prunes
dried
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¼ cup walnuts
chopped
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1 cup yogurt, non-fat
cup maple syrup
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¼ cup vegetable oil
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1 each eggs
lightly beaten
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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158 ml whole-wheat flour
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79 ml rice bran
*
15 ml baking powder
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5 ml cinnamon
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237 ml brown rice
cooked
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355 ml apricots, dried
diced
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118 ml raisins, seedless
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118 ml prunes
dried
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59 ml walnuts
chopped
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237 ml yogurt, non-fat
158 ml maple syrup
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59 ml vegetable oil
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1 each eggs
lightly beaten
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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 yogurt, 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℉ (180℃) until edges and tops begin to brown, about 45 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 18824% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 14mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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