From the Art of Eating article in April 2017.

Apricot Muffins
From A Painter’s Kitchen.
Makes 1 dozen muffins

  • 1/4 cup dried apricots
  • 1 cups whole wheat flour
  • 1/4 cup raw wheat germ
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup pecans, roughly chopped
  • 1 egg
  • 1 cup yogurt
  • 2 tablespoons honey, or to taste
  • 1/4 cup oil
  1. Cover the dried apricots with boiling water. Let stand at least 30 minutes.
  2. Meanwhile, combine the flour, wheat germ, baking powder, salt, and pecans in a large mixing bowl.
  3. In a smaller bowl, beat the egg, then add the yogurt, honey, and oil. When the apricots are soft, roughly chop them.
  4. Add the wet ingredients and the chopped apricots to the dry ingredients. Mix only until slightly blended.
  5. Preheat the oven to 400°. Grease a muffin tin and pour the batter so that each cup is half full. 6. Bake muffins for 20–25 minutes, or until browned. Serve with butter and fruit preserves, if desired.