Now everyone can enjoy a tasty muffin and get their daily dose of bran.
Provided by: Aswin Manoj
Yield: 6
Ingredients:
| Dry ingredients: |
| 3/4 cup plus 2 tbsp Pamela’s Baking & Pancake Mix |
| 1/2 cup rice bran |
| 1/2 tsp baking powder |
| Wet ingredients |
| 1 egg |
| 1/4 cup water |
| 1/3 cup honey |
| 1 tsp vanilla |
| Fruit & nuts: |
| 1/3 cup chopped dried apricots |
| 1/2 cup chopped walnuts |
Steps:
- Blend dry ingredients. Mix the dry ingredients into the wet ingredients. Add the fruits and nuts. Spoon into greased muffin tins. Bake at in a preheated 350° oven for 22 minutes.
Nutrition Facts:
ServingSize 6 muffins,
My rice bran/flax sugar cookies are full of fiber, healthy, and delicious. My coworkers, friends, and relatives rave over them.
Provided by: Diana Lindo @dlin
Categories: Cookies
Prep time: 35 minutes
Cook time: 10 minutes
Yield: 36
Ingredients:
| 1 cup(s) rice bran |
| 1/2 cup(s) ground flax seed |
| 1 cup(s) all purpose flour |
| 1/2 teaspoon(s) baking powder |
| 11/2 cup(s) brown sugar |
| 1/2 cup(s) butter, unsalted |
| 2 large eggs |
| 1 teaspoon(s) vanilla extract |
| 2 cup(s) walnut halves |
| 1/2 cup(s) coconut, grated |
Steps:
- Preheat oven to 350 degrees F. Sift rice bran, ground flaxseeds, flour,and baking powder together. Set aside. Cream sugar and butter together. Add eggs and vanilla, coconut . Beat until well blended. Stir in rice bran mixture,then walnuts. Roll dough into small balls. Flatten on cookie sheet. Bake for 12 to 15 minutes. Remove from oven, rest for 1 minute then transfer to cooling rack.
previous post