Monday, September 20, 2010

Apricot Yogurt Muffins

No time for breakfast? Make it the night before!!!

Apricot Yogurt Breakfast Muffins

1/2 cup whole wheat flour
3/4 cup unbleached flour
2 tsp baking soda
pinch of salt
1/4 tsp cinnamon
1/4 brown sugar
2 tbsp wheat germ
3/4 dried diced apricots
1 - 8 ounce container plain (or vanilla) yogurt
4 tbsp canola oil
1 egg
zest of 1/2 orange
juice of said orange

Mix all the dry ingredients except the fruit, make sure it is blended before adding the fruit and tossing to coat. In a seperate bowl, combine all the liquid ingredients (make your own yogurt to be super stellar!). Mix together, stirring only to coat.

Pour into muffin tins, bake at 400 for 15 min

These freeze really well, so I make a batch or two, and freeze them two to a bag. Just take them out the night before, and you've got a healthy breakfast on the go.


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