Tummy Crisis Dried Apricot And Muesli Muffins

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From: the africa kitchen by josie stow and jan baldwin"."

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Steps

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Preheat oven to 350f grease 12 muffin tins and set aside.

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Mix all the topping ingredients together in a small bowl and set aside.

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To make the muffin mixture , combine the chopped apricots , orange juice and zest and allow to stand for 10 minutes.

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Stir in the buttermilk , melted butter , honey , and eggs.

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Combine the flours , muesli , wheatgerm and baking powder in a large bowl and make a well in the center.

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Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.

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Spoon half the mixture into the greased muffin pan , until they are half full.

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With the back of a teaspoon , make a well in the center of each muffin and then fill with a teaspoon of apricot jam.

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Spoon the remaining muffin mixture on top , gently pressing it down around the apricot jam to enclose it.

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Sprinkle the tops of the muffins with the muesli topping.

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Bake for 20 minutes.

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Cool.

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Slightly before removing from the pan.

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Carefully ease a teaspoon ar.

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Ingredients

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brown sugar, muesli, butter, flour, ground cinnamon, dried apricot, fresh orange juice, orange zest, buttermilk, honey, eggs, whole wheat flour, self-rising flour, wheat germ, baking powder, apricot jam