Recipe - Apricot And Rice Muffins

1 One half cup Flour
2/3 cup Whole Wheat Flour
1/3 cup Rice Bran
1 tablespoon Baking powder
1 teaspoon Cinnamon
1 cup Cooked, brown Rice
1 One half cup Dried Apricots, minced
One half cup Raisins
One half cup Dried Prunes
One fourth cup Walnuts, chopped
1 cup No Fat Yogurth
2/3 cup Maple Syrup
One fourth cup Oil
One fourth cup Eggsubstitute or
1 Egg, lightly beaten

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. Out of "Loose
Weight Naturally" cookbook. Typed by Brigitte Sealing, Cyberealm BBS and
home of KookNet 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini