Apricot and Rice Muffins
| Yield: | 18 Servings |
| Categories: | Low-Calorie, Breads |
| 1 1/2 | c | Flour |
| 2/3 | c | Whole Wheat Flour |
| 1/3 | c | Rice Bran |
| 1 | tb | Baking powder |
| 1 | ts | Cinnamon |
| 1 | c | Cooked, brown Rice |
| 1 1/2 | c | Dried Apricots, diced |
| 1/2 | c | Raisins |
| 1/2 | c | Dried Prunes |
| 1/4 | c | Walnuts, chopped |
| 1 | c | No Fat Yogurth |
| 2/3 | c | Maple Syrup |
| 1/4 | c | Oil |
| 1/4 | c | Eggsubstitute or |
| 1 | Egg, lightly beaten |
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