| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham or whole-wheat flour |
| 1/2 |
c |
Toasted wheat germ |
| 3 |
tb |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Chopped dried apricots |
| 1/2 |
c |
Chopped pecans or walnuts |
| 5 |
tb |
Melted & cooled butter or margarine |
| 2 |
lg |
Eggs |
| 1 |
c |
Unflavoured yoghurt |
| 3 |
tb |
Brown sugar (about) |
INSTRUCTIONS
Preheat oven to 375°F, 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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