Apricot & Rice Muffins
Yield
18 servingsPrep
45 minCook
45 minReady
90 minLow 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
|
|
| ⅔ | cup |
whole-wheat flour
|
|
| ⅓ | cup |
rice bran
|
* |
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
brown rice
cooked |
|
| 1 ½ | cups |
apricots, dried
diced |
*
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
prunes
dried |
*
|
| ¼ | cup |
walnuts
chopped |
|
| 1 | cup |
yogurt, non-fat
|
|
| ⅔ | cup |
maple syrup
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 158 | ml |
whole-wheat flour
|
|
| 79 | ml |
rice bran
|
* |
| 15 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
brown rice
cooked |
|
| 355 | ml |
apricots, dried
diced |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
prunes
dried |
*
|
| 59 | ml |
walnuts
chopped |
|
| 237 | ml |
yogurt, non-fat
|
|
| 158 | ml |
maple syrup
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
lightly beaten |
|
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.
