CookBook

46
½ cup all-purpose flour
½ cup whole wheat flour
½ cup oat bran
¼ cup wheat germ
2 teaspoons baking powder
½ cup orange juice
½ cup packed brown sugar
¼ cup honey
1 cup dried apricots, chopped
1 teaspoon grated orange peel
2 tablespoons vegetable oil
½ cup buttermilk
2 eggs
⅓ cup chopped pecans
Makes 1 dozen muffins
Combine all-purpose flour, whole wheat flour, oat bran,
wheat germ and baking powder; set aside.
Place orange juice in small bowl. Microwave at HIGH
(100%) 1 minute. Add brown sugar, honey, apricots and
orange peel. Cool slightly.
Preheat oven to 375˚F. Combine oil, buttermilk and eggs in
large bowl. Add apricot/orange and flour mixtures. Stir to
just combine ingredients.
Spoon batter into two 6-cup greased muffin pans. Sprinkle
with pecans.
Bake 15 to 20 minutes at 375˚F. or until tops spring back
when touched lightly with finger.
Per Serving:
Calories: 206
Protein: 5 g.
Carbohydrate: 35 g.
Fat: 7 g.
Cholesterol: 36 mg.
Sodium: 119 mg.
Apricot Pecan Oat Bran Muffins