Nashi and apricot yoghurt muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | Eggs | |
| 1 | cup | Wholemeal flour |
| 2 | cups | Finely chopped nashi |
| ¼ | cup | Oil |
| ¼ | cup | Finely chopped dried apricots |
| 1 | cup | Apricot yoghurt |
| 1 | teaspoon | Ginger |
| ¼ | cup | Low-fat milk |
| ½ | teaspoon | Ground cloves |
Directions
Preheat oven to 400øF, prepare pans. Sift the flour with the b/pdr & soda, add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil yoghurt, milk & spices. Add the dry mix to the wet mix until just combined.
Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories per muffin. *Note: I believe Nashi are called Asian Pears in the States.
Pears can be used to replace Nashi if desired.
REC.FOOD.RECIPES
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