Apricot & Rice Muffins
Submitted by BrandyWine1978
Wholesome muffins packed with brown rice, dried apricots, raisins, prunes, and walnuts, sweetened with maple syrup for a nutritious breakfast.
YIELD
18 servingsPREP
45 minCOOK
45 minREADY
90 minThese hearty muffins pack serious nutrition without tasting like health food.
Cooked brown rice adds moisture and texture while dried fruits provide natural sweetness.
Rice bran and whole wheat flour boost fiber, making these filling enough to power through busy mornings.
Kitchen Tips
- Use leftover cooked brown rice or cook it specifically for this recipe
- Don’t overmix the batter; lumps are fine and keep muffins tender
- Line muffin cups with paper liners for easiest cleanup
- These freeze beautifully; reheat individual muffins in the microwave for quick breakfasts
Ingredients
Directions
In large bowl combine flours, rice bran, baking powder and cinnamon.
Stir in rice, apricots, raisins, prunes and walnuts.
In a small bowl, whisk together the yogurt, syrup, oil and egg.
Pour over dry ingridients and fold together until just moistened. Do not overmix.
Line 18 muffin cups with paper liners. Divide the batter amoung cups.
Bake at 350℉ (180℃) until edges and tops begin to brown, about 45 minutes.
Comments
