| 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, b/pdr, 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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