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Apricot Graham Muffins

1 1/2 c Graham or whole-wheat flour
1/2 c Toasted wheat germ
3 tb Granulated sugar
2 ts Baking powder
1 ts Baking soda
1/2 c Chopped dried apricots
1/2 c Chopped pecans or walnuts
5 tb Melted & cooled butter or margarine
2 lg Eggs
1 c Unflavoured yoghurt
3 tb Brown sugar; about

Preheat oven to 375 degrees F, prepare pans. Mix flour, wheat germ, sugar, b/pdr, soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix until just combined. Spoon into pans & sprinkle each muffin with brown sugar. Bake until edges are golden brown & centre is firm to touch, about 20 mins. Makes about 12.

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