|
| Home
-> [Bakery, Breads, Cereals, Muffins & Biscuits] -> [Apricot and rice muffins Recipe] |
| |
| |
Apricot and rice muffins
|
| Artist: |
_ |
| Categories: |
Bakery, Breads, Cereals, Muffins & Biscuits |
| Yield: |
18 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/2
| cup | Flour | | 2/3
| cup | Whole Wheat Flour | | 1/3
| cup | Rice Bran | | 1
| tbsp | Baking powder | | 1
| tsp | Cinnamon | | 1
| cup | Cooked, brown Rice | | 1 1/2
| cup | Dried Apricots, diced | | 1/2
| cup | Raisins | | 1/2
| cup | Dried Prunes | | 1/4
| cup | Walnuts, chopped | | 1
| cup | No Fat Yogurth | | 2/3
| cup | Maple Syrup | | 1/4
| cup | Oil | | 1/4
| cup | Eggsubstitute or | | 1
| | Egg, lightly beaten |
|
Procedures:
| 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 yogurth, syrup, oil and egg. | | 4 | Pour over dry ingridients and fold together until just moistened. | | 5 | Do not overmix. | | 6 | Line 18 muffin cups with paper liners. | | 7 | Divide the batter amoung cups. | | 8 | Bake at 350°F until edges and tops begin to brown, about 45 minutes |
|
|
|
| |
| |
| |
|
|
|
|
|
|