every other weekend or so I bake muffins for breakfast. I often follow a recipe but occasionally I improvise. Here is this morning’s improvisation that turned out really good

Apricot-Lemon-Herb Muffins

3c white flour
1c whole wheat flour
2/3c sugar
2T baking powder
~1/2c chopped dried apricots
1/2t salt
~1T fresh lemon balm
~1T fresh rosemary
~1T fresh sage
~1T grated lemon rind
2c milk
4 eggs
1/2c melted butter

preheat oven at 375F

chop herbs finely
steep herbs and lemon in milk over low heat for about 10 min
thoroughly mix dry ingredients in a large bowl
beat eggs in separate bowl, slowly beat in melted butter
add all wet ingredients to dry, gently folding
spoon generously into greased muffin tins
makes 12-18 muffins

bake for 15-20 minutes

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