Apricot and Rice Muffins



INGREDIENTS:

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

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 yogurth, 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 F until edges and tops begin to brown, about
45 minutes.



Apricot and Rice Muffins