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Apricot & Rice Muffins

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Submitted by BrandyWine1978

YIELD

18 servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 ½ 355
158
79
CUP ML RICE BRAN *
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML CINNAMON
1 237
CUP ML BROWN RICE
cooked
1 ½ 355
CUPS ML APRICOTS, DRIED
diced *
½ 118
½ 118
CUP ML PRUNES
dried *
¼ 59
CUP ML WALNUTS
chopped
1 237
158
CUP ML MAPLE SYRUP
¼ 59
CUP ML VEGETABLE OIL
1 1
EACH EACH EGGS
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 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 188 24% 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?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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