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Apricot-Wheat Germ Muffins

EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.2 (97 votes)

Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.



READER'S COMMENT:
"I was pleasantly surprised after I made these...they were fantastic! I didn't have any batter that I couldn't fit into my tins, and the muffins after 15 min were quite large. My picky eater loves these better than any of the other muffins...
Apricot-Wheat Germ Muffins

14 Reviews for Apricot-Wheat Germ Muffins

12/09/2009
Anonymous

I love these muffins!! They are wholesome and healthy and apricots are one of my favorites!! I found you can really fill the muffin pans and use all of the batter. They don't run over the cups and make a mess.

Comments
12/06/2009
Anonymous

After filling the muffin pan, I had left over batter. The recipe calls for making a dozen, but had more batter than that. They tasted ok, but my dried apricots didn't plump up enough to make it a little more moist.

Comments
12/06/2009
Anonymous

The recipe says it makes 12 muffins, but I had more batter left over after baking 12 muffins. They taste ok, but am disappointed that I have more batter left over, And since I am the only one easting these muffins, I didn't keep the remaining batter. My dried apricots didn't plumb up as I think they should have. Maybe I didn't do that part correctly. I love the nutritional value of them. And would probably make them again.

Comments
11/16/2009
Anonymous

Because the muffins are not full of sugar, the apricot pieces flavor really pops out.

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