Yield: 12 servings
|⅓ cup||Soy flour|
|⅓ cup||Brown sugar|
|1 cup||Flour; whole-grain wheat, OR triticale|
|¼ cup||Wheat germ|
|1 cup||Almonds; ground|
|1 teaspoon||Baking soda|
|2 larges||Eggs; beaten|
|1 cup||Plain lowfat yogurt|
|\N \N||Zest of 1 large orange|
|½ cup||Raisins OR currants|
|½ cup||Dried apricots; diced|
Mix dry ingredients and dried fruit together in a large bowl.
Combine wet ingredients and stir into dry ingredients just until moistened.
Batter should be lumpy.
Fill oiled or paper-lined muffin tins ⅔ full. Bake in preheated 350° F oven for 25 minutes.
Makes 12 muffins.
Recipe by: Bob's Red MIll Natural Foods Posted to EAT-LF Digest by KSBAUM@... on Sep 14, 1999, converted by MM_Buster v2.0l.