Apricot graham muffins #2

Yield: 12 Servings

Measure Ingredient
1½ cup Graham or whole-wheat flour
½ cup Toasted wheat germ
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
½ cup Chopped dried apricots
½ cup Chopped pecans or walnuts
5 tablespoons Melted & cooled butter or margarine
2 larges Eggs
1 cup Unflavoured yoghurt
3 tablespoons Brown sugar (about)

Preheat oven to 375øF, prepare pans. Mix flour, wheat germ, sugar, baking powder, soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix until just combined. Spoon into pans & sprinkle each muffin with brown sugar. Bake until edges are golden brown & centre is firm to touch, about 20 mins. Makes about 12. 206 calories per muffin. Recipe courtesy of Sunset Magazine April 1990.


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