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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