Apricot and rice muffins

Main Ingredient: Walnuts Cereals Rice and Grains Whole Wheat Eggs Apricot Raisins
Course: Various Breads Bakery Biscuits and Muffins
Yield:

Apricot and rice muffins ingredients

1 1⁄2 c flour
2⁄3 c Whole-wheat flour
1⁄3 c Rice bran
1 T baking powder
1 t 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

Cooking Apricot and rice muffins

1. In large bowl combine flours, rice bran, baking powder and cinnamon.
2. Stiri in rice, apricots, raisins, prunes and walnuts.
3. In a small bowl, whisk together the yogurth, syrup, oil and egg. Pour over dry ingridients and fold together until just moistened.
4. Do not overmix.
5. Line 18 muffin cups with paper liners.
6. Divide the batter amoung cups.
7. Bakei at 350°F until edges and tops begin to brown, about 45 minutes.