"tummy Crisis" Dried Apricot And Muesli Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup brown sugar
• 2 tablespoons muesli, toasted
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 3/4 cup dried apricot, finely chopped
• 1 cup fresh orange juice
• 1 tablespoon orange zest
• 1 cup buttermilk
• 9 tablespoons butter, melted
• 1/2 cup honey
• 2 eggs, lightly beaten
• 1 3/4 cups whole wheat flour
• 1 1/4 cups self-rising flour
• 1 1/4 cups toasted muesli
• 1/4 cup wheat germ
• 2 1/2 teaspoons baking powder
• 4 tablespoons apricot jam

Recipe

• 1 preheat oven to 350°f grease 12 muffin tins and set aside.
• 2 mix all the topping ingredients together in a small bowl and set aside.
• 3 to make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
• 4 stir in the buttermilk, melted butter, honey, and eggs.
• 5 combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
• 6 add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
• 7 spoon half the mixture into the greased muffin pan, until they are half full.
• 8 with the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
• 9 spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
• 10 sprinkle the tops of the muffins with the muesli topping.
• 11 bake for 20 minutes.
• 12 cool. slightly before removing from the pan.
• 13 carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.