2 cups all-purpose flour
1/2 cup sugar
2 tbls. honey
1 tsp. baking soda
1/4 tsp. salt
3/4 cup chopped dried apricots
1 cup plain
1/2 cup (3 ozs) pine nuts, divided
1/4 cup milk
1/4 cup lightly
salted butter or margarine, melted and cooled
Preheat oven to 400 degrees. Use muffin cups or grease twelve 3 x 1 1/4-inch (3
1/2 to 4 oz.) muffin cups. In a large bowl, stir together flour, sugar, baking
soda, and salt.
another bowl, stir together yogurt, milk, butter, egg, honey, and vanilla until
blended. Make a well in the center of dry ingredients; add yogurt mixture and
stir just to combine. Stir in apricots and all but 2 Tbs. pine nuts.
Spoon batter into prepared muffin cups and sprinkle with reserved pine nuts. Bake
15 to 20 minutes, or until a cake tester inserted in centerof one muffin comes
tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish
cooling on wire rack. Serve warm or cool completely and store in an airtight container
at room temperature. These muffins freeze well. Makes 12 muffins.