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Print this Recipe    Apricot Yogurt

NASHI and APRICOT YOGHURT MUFFINS

1 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 beaten eggs
1 cup wholemeal flour
2 cups finely chopped nashi (Asian pears)
1/4 cup oil
1/4 cup finely chopped dried apricots
1 cup apricot yoghurt
1 tsp ginger
1/4 cup low-fat milk
1/2 tsp ground cloves

Preheat oven to 400F, prepare pans. Sift the flour with the baking
powder and so da, add the wholemeal flour. Add the nashi and
apricots. To the eggs add the oil yoghurt, milk and spices. Add
the dry mix to the wet mix until just combined. Spoon into pans
and bake for 20 mins or until cooked. Makes 12.

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