Spring Roll Muffins

Serves: 5
Total Calories: 263
Yield: 12 Muffins


2 cups whole wheat pastry flour
1/2 cup brown rice flour
1 tablespoon baking powder
3/4 cup buttermilk
3/4 cup vegetable broth
1/8 cup canola oil
1 tablespoon toasted sesame oil
1 tablespoon rice syrup, warmed
1 tablespoon soy sauce
1 large egg
15 water chestnuts chopped
15 dried apricots chopped
6 tablespoons chopped celery
2 tablespoons chopped scallion (about 2)
1 tablespoon finely chopped fresh ginger root or 1 1/2 teaspoons ground
1 clove garlic minced


1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 263
Calories from Fat: 86

This Spring Roll Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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