| 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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