Apricot and Rice Muffins

• 1 1/2 cups flour, all-purpose
• 23 cup whole wheat flour
• 13 cup rice bran
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 cup brown rice cooked
• 1 1/2 cups apricots, dried diced
• 1/2 cup raisins, seedless
• 1/2 cup prunes dried
• 1/4 cup walnuts chopped
• 1 cup yogurt, non-fat
• 23 cup maple syrup
• 1/4 cup vegetable oil
• 1 each eggs 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 yogurt, 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 350F (180C) until edges and tops begin to brown, about 45 minutes.

flour, whole wheat flour, rice bran, baking powder, cinnamon, brown rice, raisins, prunes dried, walnuts, yogurt, maple syrup, vegetable oil, eggs

Taken from recipeland.com/recipe/v/apricot-rice-muffins-3288 (may not work)