| Bonanza Muffins | | | | | | | | |
| | | | | | | | | | |
| 1 cup flour | | | 1/2 cup chopped pecans | | | | |
| 1 cup whole-wheat flour | | 1/4 cup chopped walnuts | | | | |
| 2/3 cup nonfat dry milk powder | 3 eggs, at room temperature | | | | |
| 1/2 cup firmly packed brown sugar | 1/2 cup vegetable oil | | | | |
| 1/3 cup wheat germ | | 1/2 cup molasses | | | | | |
| 2 tsp baking powder | | 1/2 cup orange juice, at room temperature | | |
| 1/2 tsp salt | | | 2 medium bananas, mashed | | | | |
| 1/2 tsp baking soda | | 1/3 cup chopped dried apricots | | | |
| 1/2 cup raisins | | | | | | | | | |
| | | | | | | | | | |
| Preheat oven to 350 degrees. Grease muffin cups or line with papers. In a large bowl, combine flours, |
| dry milk, sugar, wheat germ, baking powder, salt, baking soda, raisins and nuts; blend thoroughly with a |
| fork. 'Place eggs in a blender; blend until foamy. Add oil, molasses, orange juice and bananas; blend |
| blend after each addition. Add apricots; blend to chop coarsely. Add mixture to dry ingredients; stir just till |
| you have a moist batter. Spoon into muffin cups. Bake 20 minutes. |
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