"TUMMY CRISIS" DRIED APRICOT AND MUESLI MUFFINS

Provided by Engrossed

Categories Breads

Time 40m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 18

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

Steps:

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.