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Apricot Orange Yogurt Muffins

muffins

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon grated nutmeg
1/2 teaspoon (each) baking soda and salt
2 eggs
1 cup plain yogurt
1/3 cup butter; melted
1 cup slivered dried apricots
2 tablespoons coarsely grated orange rind

In large bowl, whisk together flour, sugar, baking powder, nutmeg, baking soda and salt. In separate bowl, whisk together eggs, yogurt and butter; pour over dry ingredients. Sprinkle with apricots and orange rind; stir just until dry ingredients are moistened. Scoop into greased or paper cup-lined muffin cups, filling to top. (Make-ahead: Cover tightly and refrigerate for up to 12 hours.) Bake in centre of 375°F oven for about 20 minutes or until golden and tops are firm to the touch. Let stand in pan on rack for 5 minutes before serving warm.

Contributor: Canadian Living Magazine, December, 2000

Yield: 10 muffins

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