Rice and Quinoa Fruit Muffins

Muffins or mini-muffins ... start with Minute Rice and Quinoa simmered in apple juice, then prepare with gluten-free baking mix lightly sweetened with agave nectar.

Makes 12 Servings


1 bag Minute® Rice and Quinoa, uncooked
1 cup apple juice
1 egg, lightly beaten
1 1/2 cups vanilla soy milk
1 Tbsp agave nectar
1/2 cup dried fruit bits, chopped
2 cups gluten-free baking mix
non-stick cooking spray


Preheat oven to 425°F.Prepare rice according to package directions, substituting juice for water. Cool.In a medium bowl combine egg, milk and agave. Stir in Rice and Quinoa and fruit. Fold in baking mix. Blend just until combined. Coat a 12-cup muffin tin with non-stick cooking spray. Divide batter into cups and bake 20 minutes.For 6 jumbo-size muffins, bake 30 minutes. Or, for 24 mini-muffins, bake 15 minutes.