Ingredients

1 cup rye flour

1 cup quick-cooking oats

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 cup brown sugar

1-1/4 sticks butter or margarine, melted

2 teaspoon vanilla

1 cup chopped walnuts

1/4 cup chopped dried apricots

Mix first 4 ingredients and set aside. Beat together eggs, sugar, vanilla, and butter until frothy. Add dry ingredients, nuts, and apricots until barely mixed. Fill buttered muffin tins and bake in pre-heated oven at 350 degrees for 30 to 40 minutes until brown and done in center. (Check with toothpick).

Makes: 12 to 15 muffins

• Blue Heron Inn B&B
• Blue Heron Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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