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.
Apricot-Wheat Germ Muffins
From EatingWell: EatingWell for a Healthy Heart Cookbook (2008)
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.
14 Reviews for Apricot-Wheat Germ Muffins
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.
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.
Because the muffins are not full of sugar, the apricot pieces flavor really pops out.