Prep 20 mins
Cook 20 mins
From: "The Africa Kitchen by Josie Stow and Jan Baldwin".
- 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
- Preheat oven to 350°F Grease 12 muffin tins and set aside.
- Mix all the topping ingredients together in a small bowl and set aside.
- To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
- Stir in the buttermilk, melted butter, honey, and eggs.
- Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
- Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
- Spoon half the mixture into the greased muffin pan, until they are half full.
- With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
- Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
- Sprinkle the tops of the muffins with the muesli topping.
- Bake for 20 minutes.
- Cool. Slightly before removing from the pan.
- Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.
I wasn't fond of these but DD loved them! I'm not real fond of wheat germ and I felt that was one of the main flavors here. However, the muffins came out great and were not dry. I will keep this recipe in mind for when I'm baking snacks for the kiddos. Reviewed for ZWT4