Recipe for Apricot Bran Muffins

Apricot Bran Muffins

Ingredients

.....1 beaten egg
.....1 cup buttermilk
.....1/4 cup packed brown sugar
.....2 tablespoons cooking oil
.....1/2 cup whole bran cereal
.....1 cup all purpose flour
.....1 1/4 teaspoons baking powder
.....3/4 teaspoon ground cinnamon
.....1/2 teaspoon ground nutmeg
.....1/4 teaspoon baking soda
.....1/8 teaspoon salt
.....1/2 cup snipped dried apricots
.....Wheat Germ Topping (recipe follows)

Preparation

In a medium mixing bowl combine egg, buttermilk, sugar, and cooking oil. Stir in bran cereal. Let stand 5 minutes.

Meanwhile, in a medium mixing bowl combine flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add to bran mixture. Stir just till moistened. Fold in snipped apricots. Cover and chill batter in an airtight container up to 1 week.

To serve, line six 6 ounce glass custard cups or a microwave safe muffin pan with paper bake cups. For each muffin, spoon about 3 tablespoons batter into a lined cup. (If using custard cups, arrange in a ring on a microwavesafe plate.) Sprinkle 1 teaspoon Wheat Germ Topping over each muffin.

Micro cook, uncovered, on 100% power (high) for 30 to 60 seconds for 1 muffin, 1 to 2 minutes for 2 muffins, 1 1/2 to 2 1/2 minutes for 4 muffins, or 2 1/2 to 3 1/2 minutes for 6 muffins or till done, giving the plate or pan a half turn every minute.

To test for doneness, scratch the slightly wet surface with a wooden toothpick. The muffin should be cooked underneath. If using custard cups, remove each cup as the muffin is done. Remove muffins from cups or pan. Let stand on a wire rack for 5 minutes. Serve warm.

Yield: 12 servings

Wheat Germ Topping

In a small bowl combine 2 tablespoons toasted wheat germ, 2 tablespoons finely chopped nuts, and 1 tablespoon brown sugar. Store topping, covered, in an airtight container in refrigerator.